Champagne Brut Blanc de Blancs Ruinart Magnum 150 cl

Description

History

Ruinart is the oldest champagne house in the area, founded in Reims in 1729 thanks to Nicolas Ruinart, the grandson of Dom Thierry Ruinart who had always aspired to create a company with his name for the production of this wine. Initially, the Ruinart family did not only sell champagne and began by giving away bottles of champagne to the customers of their other business, but only after 6 years did the family manage to devote themselves entirely to the production of Champagne.

Grapes used

100% Chardonnay

Production method

It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). This specific product has the maximum expression of the Chardonnay of the Côte des Blancs and the Montagne de Reims, as well as of the company that has always based its production on Chardonnay. All the grapes used come from vineyards classified as Premier Crus. The assembly also takes place using 20-25% of Chardonnay vin de reserve grapes from the two previous harvests, in total the wine rests on the lees for 36 months.

Alcohol content

12.5%

Tasting notes

Intense straw yellow color, with a golden note, very fine and elegant perlage. On the nose, intense aromas of fresh white fruit, sweet wood, sweet tobacco, toasted almonds, crusty bread and butter. In the mouth full-bodied, soft and enveloping, with a rather persistent but very fresh finish.

Possible combinations

Ideal as a meditation champagne. Perfect to combine with fish-based appetizers, such as prawns, salmon tartare, sushi and/or sashimi, or even with slightly fatty first courses such as lasagna, pasta with cheese-based dressing.