Moët & Chandon, in 1957, were the first Champagne house to venture into the ?new world? to make wine; recognising the opportunity to grow grapes for sparkling wine in cool-climate regions of Argentina, they planted vineyards in the Andean foothills of the Uco Valley in the Mendoza region. The blend is Chardonnay and Pinot Noir, which supplies the colour, and the wine is made by the méthode traditionnelle, the same process used in Champagne. The nose shows red fruit and delicate aromas of brioche, the palate follows with fruity notes and a creamy texture.