RuinartBlanc de Blancs Bottle (0.75L) | Naked Bottle
Ruinart Blanc de Blancs is the emblem of Ruinart taste. A very beautiful Blanc de Blancs, pure, clean and precise.
A beautiful pale yellow colour with golden and green glints, a brilliant and luminous robe. The effervescence is active, fine and persistent.
On the nose
A first nose of great intensity, revealing notes of fresh fruit, in particular ripe citrus and exotic fruit (pineapple). A second floral nose of great finesse, revealing aromas of lime blossom and white fruit (white peach).
In the mouth
A supple, harmonious attack in the mouth, between tension and roundness. A voluptuous texture and a vinosity without excess, supported by an excellent freshness. A mineral and very refreshing finish.
Ruinart Blanc de Blancs goes perfectly with a carpaccio of scallops or a tartar of sea bream. It will also pair pineapple and shrimp brochettes. The liveliness of Ruinart Blanc de Blancs makes it the perfect partner for seafood and white fish.
To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°C.
Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.
Ruinart Blanc de Blancs is a champagne made exclusively from the Chardonnay grape variety (100%), from different harvest years (25 to 30% reserve wines from the two years preceding the base). The grapes are mainly from Premiers Crus of the Côte des Blancs and the Montagne de Reims for the aromatic finesse, complemented by wines from the Sézannais region which bring roundness. A few grapes from the north of the Vesle valley bring a touch of freshness and lightness.
Harvests are made by hand, the alcoholic fermentation is done in thermo-regulated stainless steel vats using the malolactic fermentation process.
7,5 g/liter
