Introduction : Dom Thierry Ruinart was an intuitive, visionary, hardworking and modest benedictine monk who lived from 1657 to 1709. He was a contemprary of Louis XIV. On September 1set 1729, in Reims, at the heart of the Champagne Region, his nephew Nicolas Ruinart drafted the founding charter of Maison Ruinart, creating the world’s first ever Champagne producing company. Ennobled and having taken the name Ruinart de Brimont in 1817, the family steadily for over two Centuries.
Ruinart Blanc de Blancs is the flagship of Maison Ruinart. The Ruinart bottle is inspired by the first champagne bottles of the 18th century.
Since 1988, Ruinart is owned by LVMH.
Region : Champagne
Appellation : Champagne
Grape Variety : 100 % Chardonnay
Agricultural practices : Conventional
ABV : 12%
Ageing : Ruinart uses the méthode champenoise for their champagne production. The non-vintage Blanc de Blancs is composed of 100% Chardonnay primarily from Premier Crus of the Cote des Blancs and the Montagne de Reims vineyards. Ruinart uses the pneumatic press instead of the traditional champagne press to protect from oxidation. They also incorporate inert nitrogen gas at every stage of production. Vinification is only in stainless steel. Ruinart Blanc de Blancs undergoes full malolactic fermentation. The House relies exclusively on gyropalates rather than hand riddling. Ruinart Blanc de Blancs is bottled in clear glass to highlight the colour. Bottles should be stored away from any light sources. Aged 2 or more years on the lees.
Tasting notes: Beautiful pale golden yellow colour with gentle green reflections, a vibrant, luminous colour. Active effervescence with a persistent release of bubbles. At first very intense on the nose, with fresh fruit notes, particularly ripe citrus fruits. A second refined floral nose with notes of white flowers and fruits (white peaches, pineapple). A supple, harmonious attack on the palate, very rounded. Vinosity that is not excessive, supported by excellent freshness.
Dosage : 8-9 g / L
Serving temperature : Serving it at 9°C
Food pairing : Aperitif, langoustines, seafood