Ruinart Champagne Rosé 12,5% Vol. 0,75l

Opis

RUINART ROSÉ
AN AFFIRMED FRESHNESS

Pinot Noir

Chardonnay

This astonishing blend of forty to fifty crus combines the freshness of chardonnay with the fruitiness of pinot noir, yielding a versatile and structured rosé, characterized by notes of exotic fruits, and a delicate gustatory experience en bouche.
An original expression of Ruinart taste.
Did You Know?
In 1764, Maison Ruinart shipped its first bottles of rosé champagne, labelled as “oeuil de perdrix or patridge's eye” due to his colour: a delicate pink with copper highlights.
COMPOSITION
This blend of forty to fifty crus combines the freshness of chardonnay with the fruitiness of pinot noir, yielding a versatile and structured rosé, characterized by notes of exotic fruits, an a delicate gustatory experience in the mouth.

45% Chardonnay

43% Pinot Noir vinified as white

12% Pinot Noir

VINIFICATION

Manual harvesting

Alcoholic fermentation in temperature-controlled stainless steel vats

Complete malolactic fermentation

Blending of 30 to 40 wines

20 to 30% reserve wine

2 to 3 years of ageing

Dosage: 8g/l

Contains sulfites

Alcohol by volume - 12.5 % Vol.

TASTING NOTES
Colour:
Coral and rosewood hues are reflected in the colour of this rosé champagne.
Nose:

First nose: intense aromas of exotic fruits emerge at first: pomegranate, lychee and guava, supported by floral essences of Damask rose and and freshly picked red fruit.

Second nose: warm spices such as tonka bean and nutmeg. intense aromas of exotic fruits such as pomegranate, lychee and guava, supported by floral essences of Damascena rose and freshly picked red fruits.

Mouthfeel:
Simplicity and complexity are combined on the palate of this cuvée where freshness is combined with a fine structure and a delicate roundness. The tasting ends on an elegant note of peppermint and pink grapefruit.
WINE & FOOD PAIRINGS
Wine and food pairings recommended by our cellar master:

raw foods with a crunchy texture and a touch of acidity

balsamic vinegar-based marinades, with spiced or floral notes

tender confit vegetables

meats cooked at low temperature

fresh fruit drenched in a spice-based syrup

On the opposite, you should avoid:

saltiness (sea oysters, lump eggs, pink taramosalata)

overly salty products (anchovies, capers or tapenade)

smoky flavours (eel, haddock or salmon)

very bitter notes (chocolate with a high cocoa content, or caramel)

extremely rich flavours (ripe cheeses)

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.