COLOUR
White
TYPE
Sparkling
VINTAGE
2025
GRAPE
Chardonnay
PRODUCER
Alma 4
REGION
Mendoza
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Alma 4 is an artisanal sparkling wine project founded in 1998 by four high school friends: Sebastián Zuccardi, Agustín Lopez, Mauricio Castro, and Marcela Manini. Meeting at age 17 in Mendoza, they began with just 300 bottles. The name 'Phos' is the ancient Greek word for light, capturing the raw transparency of tasting fresh wine straight from the fermentation tanks. Each vintage features a completely unique label sourced from retro 1990s personal slides from the decade the founders met. Because slides require light to project, the label serves as a snapshot of time illuminated in a bottle, always depicting four distinct elements to honor their partnership.
ALCOHOL
12.2%
AVG. PRICE
€15
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
Phos is the ancient Greek word for light, reflecting the raw transparency of tasting fresh wine straight from the fermentation tanks.
Fact 02
Each vintage features a unique label sourced from retro 1990s personal slides, always depicting four elements to honor the four founders.
Fact 03
The founders met at age 17 in agricultural high school and started Alma 4 in 1998 with a production of just 300 bottles.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Crafted using the Méthode Ancestrale (Pétillant Naturel). The Chardonnay grapes are hand-harvested early to preserve high natural acidity. Primary fermentation begins in temperature-controlled tanks without malolactic fermentation. Once the fermenting juice reaches approximately 15 g/l of residual sugar, it is bottled under a crown cap. The single fermentation finishes inside the bottle, trapping the natural carbonation. The wine is aged on its lees and left completely unfiltered and unfined, resulting in a naturally cloudy appearance with yeast sediment.
