Ruinart Champagne Brut 12% Vol. 0,75l

Opis

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.