Ruinart Champagne Brut 12% Vol. 0,75l

RUINART BRUT

HARMONIOUS BALANCE

This blend of chardonnay elegance with delicate pinot noir structure and meunier fruitiness yields a champagne with an enveloping texture, in fresh notes evocative of patisserie.

Ruinart Brut is the very first expression of the Ruinart taste.

COMPOSITION

Ruinart Brut is a well-balanced champagne, made from a blend of pinot noir, pinot meunier and the freshness of chardonnay. It is 40 to 50 crus from the terroirs of the Côte des Blancs and the Montagne de Reims.

• 45% Pinot Noir
• 40% Chardonnay
• 15% Pinot Meunier

VINIFICATION

• Manual harvesting
• Alcoholic fermentation in temperature-controlled stainless steel vats
• Complete malolactic fermentation
• Blending of 40 to 50 crus
• 20 to 30% reserve wine
• 2 to 3 years of ageing
• Dosage: 7g/l
• Contains sulfites
• Alcohol by volume - 12.0 % Vol.

TASTING NOTES

Colour:
Shimmering yellow and gold colour

Nose:

• first nose : autumn and summer aromas, with subtle fruity notes of apple and apricot, as well as hazelnut and raw almond. A touch of complexity is added with hints of elderflower and coriander seeds.
• second nose : intense aromas of brioche and biscuits

Mouthfeel:
A harmonious and persistent roundness envelops the palate. The final note reminds us of the presence of chardonnay in the blend, with its characteristic freshness.

WINE & FOOD PAIRINGS

Wine and food pairings recommended by our cellar master:

• Roasts, with an element that adds freshness
• Steamed vegetables in a creamy sauce
• Simple marinades with fruity notes

On the opposite, you should avoid:

• Overly intense tastes, like sea urchin or kaffir lime
• Overly smoky notes, such as Baltic salmon, toasted sesame, or haddock
• Overly bitter notes, like tahini, green tea, or chocolate with a high cocoa content

PERFECT SERVE

Conservation and ageing:
Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.

Glass:
How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.

Perfect serve:

• Serve at a temperature between 8 and 10°C (50-54°F)
• Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.