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R Vintage 2010 Magnum (1.5L) | Naked Bottle

De elegante complexiteit van de Ruinart smaak. Ruinart R Vintage 2010 magnum is een fijne cuvée, een elegante wijn met een lichte toets.

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See all Champagne products from Ruinart

Ruinart R Vintage 2010 magnum champagne is ideal as an aperitif or with fine, delicate fish dishes. The Magnum format is a large bottle with a capacity of 1.5 liters, which represents 2 bottles of champagne or 12 glasses. This large format is ideal for receptions, dinners and special occasions.

To the eye

A bright and pale golden colour, very bright, with green glints.

On the nose

The first nose is delicious, with aromas of ripe white fruit (pear) and yellow fruit (apricot). The second nose offers spicy notes (nutmeg, tobacco leaf) and floral notes (lime blossom).

In the mouth

The palate is primarily fruity, with hints of hazelnut and toasted almond. The volume, present from the start, is soon accompanied by a lively tension, creating a harmonious and powerful balance. The finish is supported by an elegant bitterness.

Food & champagne pairings

The 2010's yellow fruit notes and strength go well with cod with butternut squash au gratin and creamy sauce, as well as dishes such as quail fillet with chanterelle mushrooms.

Ideal operating temperature

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.

Potential of keeping

Like all great vintage champagnes from the House of Ruinart, this champagne will gain complexity and intensity after several years in the cellar, delighting lovers of beautifully aged champagne.

Assembly :
55% Chardonnay and 45% Pinot Noir, all from Grands Crus and Premiers Crus in the Côte des Blancs and Montagne de Reims

Vinification :
Characteristics of 2010 in Champagne: 2010 was a year marked by a dry spring and early summer, until mid-August when some rain somewhat limited the ripening of certain terroirs. Fortunately, the Chardonnay and Pinot Noir grapes were spared and achieved high levels of ripening, making it possible to produce vintages based on these varieties. Potential alcohol: 10.4° for the Chardonnay – 10.1° for the Pinot Noir – Total acidity 8.6 gH2SO4 /l for the Chardonnay 8 gH2SO4 /l for the Pinot Noir.
Harvested by hand – Alcoholic fermentation in temperature-controlled stainless steel vats – Malolactic fermentation.

Dosage :
5,5 g/liter