RuinartR Half-bottle (0.375L) | Naked Bottle
The “R” Ruinart half-bottle is the ideal format for your gifts occasions and one to one tastings.
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The colour is bright and limpid, yellow with golden glints. Beautiful brilliance with sustained effervescence and a persistent bead.
On the nose
The first nose is fine, fresh and fruity, with notes of white fruits (pear, reinette apple), apricot as well as hazelnut and fresh almond. Some floral and spicy notes add an extra layer of complexity. The second nose reveals a beautiful olfactory intensity, on a more brioche and biscuity background.
In the mouth
Perfectly balanced, the palate is supple and suave, delivering aromas of yellow fruit, ripe stone fruit and mirabelle plum tart. A beautiful roundness, paired with harmony and a nice persistence, envelops the palate. The finish is long, the well-integrated dosage gives way to a freshness characteristic of Chardonnay, which dominates the blend.
A perfect champagne for aperitifs whatever the occasion, which can also be served as a starter with light and refined dishes such as poached oysters, scallops a la plancha or as a main course with sole meunière or tender poultry stuffed with dried fruit. It can also pair with local cheeses with a short maturation period, such as a Chaource or a creamy Langres.
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’s signature cuvée is a blend of 40% Chardonnay, 40-45% Pinot Noir and 10-15% Meunier, including 25-30% reserve wines from the two years preceding the base.
Harvests are made by hand. Alcoholic fermentation in temperature-controlled stainless steel vats. Malolactic fermentation.
8 g/liter
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