Ruinart Champagne Brut cl 75
Ruinart is the oldest Maison of Champagne. Indeed, Benedictine monk Dom Thierry Ruinart (1657-1709, the time of Louis XIV), a native of the Champagne region was the first to be convinced that “vin de bulles” was destined for a great future and, based on this conviction, convinced his nephew Nicolas to found the Maison in 1729. In 1768 Ruinart purchased ancient Gallo-Roman chalk quarries, dug under the city of Reims to a depth of 38 meters, to store bottles. Classified as a UNESCO World Heritage Site since July 2015, these quarries offer constant thermal stability, total absence of vibration and perfect humidity, ideal conditions for fermentation and maturation of wines.
The Chardonnay grape is the soul of Maison Ruinart, the common thread in all blends; thanks to a great aromatic freshness, it is lively, pure, luminous. Its grapes, mainly from the Côte des Blancs and the Montagne de Reims, are at the heart of all Ruinart Cuvées.
Blend consisting of 40% Chardonnay, 49% Pinot Noir and 11% Meunier, including 20 to 25% reserve wines from the previous two vintages.
Alcoholic fermentation in thermoregulated stainless steel vats
Dosage: 9 g/l
It is bright and clear yellow in color with golden highlights. Brightness is remarkable, effervescence sustained, with very persistent perlage.
The first nose is a fine and fresh wine, fruity with notes of white-fleshed fruits (pear, rennet apple), apricot, as well as hazelnuts and fresh almonds. Some floral and spicy notes lend additional complexity. The second nose reveals great olfactory intensity with more pronounced notes of brioche and cookie.
The attack on the palate is very firm. The wine is balanced, quite round and pulpy, with aromas of ripe fruits (queen claudia and peach trees). The finish is long, the well-integrated dosage gives way to the characteristic freshness of Chardonnay, which is very present in the blend.
FROM GOBLET TO PLATE
A perfect Champagne for aperitifs in any circumstance, it can also be served with an appetizer to accompany light and delicate dishes such as oysters affogate, scallops a la plancha or with the main course, such as a sole a la mugnaia.
It can also accompany short-aged cheeses, such as a Chaource or a very creamy Langres.