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Keeping levelReady to drink
Service temperature
8°
Grapes
Chardonnay
Our food and wine pairings
White meat
Fish in sauce
Soft cheese
Our oenologists' opinion
Well-rounded
Pale colour with bright green reflections, fine and regular bubbles, persistent, fresh nose, open of white flowers, notes of fresh almonds, mentholated, point of white fruits, brioche bread, beautiful balance, frank, right, fine bubbles, melted, elegant, beautiful frank and sapid lengthening Champagne for an aperitif but also for white fish, white meats...
Robe Straw with green tints
Features
Body?The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness?The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging?All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Do you know ?
Ruinart owes the prestige of its Blanc de Blancs to Jean-François Barot. Master cellar of the maison from 1985 to 2002, he made this wine one of Ruinart’s true pillars by giving it a unique style signed with chardonnay.
Domain and appellation
Ruinart
It was during a journey at the Saint-Germain-des-Près abbey that Dom Thierry Ruinart understood the potential of his native region of Champagne in the elaboration of the renown and so coveted sparkling wine. Officially created in 1729 by his nephew Nicolas Ruinart, the maison keeps on thriving today as “the oldest Champagne maison.”
Terroir: Ruinarts' champagnes are made from grapes from the Côte des Blancs, Montagne de Reims, Sézannais the hillsides and the valley of the Vesle. The Ruinart area covers nearly 17 hectares of vines but the house buys 90% of grapes from growers suppliers.
Viticulture: The harvests are handpicked.
Vinification: This Champagne is made of 100% chardonnay with a dosage of 9g/l.
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