NV Método Tradicional Brut, Kaiken

• Style: Champagne Blend, Método Tradicional
• Taste: Bright, mineral-driven with green apple, butter and toast
• Food: Shellfish, soft cheese, cured ham, smoked fish
• Occasion: Aperitivo, Sunday lunch, weeknight, celebration
• Serve: Chilled; 12.5% ABV, bone-dry

In the Glass — Tasting Notes

Pale golden with fine, persistent bubbles. Green apple and pear on the nose, followed by buttery, toasted notes. The palate sings with vibrant acidity and a mineral grip—that saline snap characteristic of high-altitude Mendoza fruit. Two years on the lees add toasty, almond-like depth without heaviness. At just 12.5% ABV and 9g/L residual sugar, this is bone-dry and built for the table, not the celebration splash.

The Winery — Kaiken

Owned by Chile's Montes winery, Kaiken crossed the Andes in the 1990s to establish itself in Mendoza. The winery draws from its own vineyards—70% of production—and partner growers in elite zones across the region and south to Valle de Uco. This Método Tradicional blends 70% Pinot Noir with 30% Chardonnay, grown at 1,400 metres in Gualtallary, one of the highest vineyards in the Uco Valley. Slow ripening builds acidity and depth while keeping alcohol modest; two years spent on the lees round the palate with subtle complexity.

At Your Table — Food Pairing & Serving

This is sparkling wine as a food wine. The Pinot Noir gives structure and a saline snap that cuts through the richness of oysters, soft cheese, and cured ham. The Chardonnay base adds minerality and a subtle butterscotch weight that pairs beautifully with smoked fish and seafood. Chill and pour across brunch, a weeknight dinner, or a Sunday lunch—occasions where you need something dry, lively and vibrant. If you've explored our Mendoza reds and are curious about what the high country can do with traditional-method bubbles, this is your entry point. Discover why collectors are building cellars around Argentina's sparkling category. Vegan and vegetarian friendly; sealed with natural cork.