Ruinart, the first Champagne House founded in 1729, is located in the heart of Reims. Elegance, style and timelessness are part of the Ruinart Champagne House's very DNA. Regarded as one of the most valued brands in France, Ruinart embodies the excellence of the French ‘’art de vivre’’ in all four corners of the world.
Ruinart Blanc de Blancs is predominantly made with Premiers Crus from the Cote des Blancs and the Montagne de Reims. Their aromatic finesse is combined with the roundness of the Sezannais wines and the freshness of the Vesle valley.
Following more than two years of research and development, the Ruinart Champagne House reveals its new case: Ruinart Second Skin. A sustainable alternative to boxes, Ruinart Second Skin is a 100% paper envelope, entirely recyclable and moulded to the shape of the bottle. This Second Skin, whose color and texture are inspired by the House's historical chalk quarries, enhance the curves of the bottle. Driven by the desire to pursue their activism towards improving tomorrow’s environmental challenges, the Ruinart Champagne House has successfully combined aestheticism, authenticity and responsibility.
The vinification and aging
Following the manual harvests, the grapes undergo a first fermentation in temperature-controlled stainless steel vats. At the end of this process, malolactic fermentation takes place.
Ruinart Blanc de Blancs is made exclusively from different vintages of Chardonnay.
Ruinart Blanc de Blancs is characterised by a beautiful pale yellow color with golden and green highlights. The fine effervescence is persistent.
The bouquet is intense and reveals aromas of fresh fruit such as citrus and exotic fruit, reminding us of pineapple. When swirled, floral aromas are expressed with notes of linden flowers, then white peach.
On the palate, the attack is supple. The mouth is round and harmonious. This champagne truly enchants the palate due to its voluptuous texture supported by a beautiful freshness. The finish is mineral.
Food and wine pairing
Ruinart Blanc de Blancs will perfectly complement scallop carpaccio or sea bream tartar. Pineapple and prawn skewers will match the freshness of Ruinart's Blanc de Blancs beautifully.