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Vines Chardonnay (40 %), Pinot Meunier (11 %), Pinot Nero (49 %)
Bubbles , Cuvée, Sans Année

Color: Bright straw yellow with golden reflections, fine and persistent perlage.
Smell: Al is fine and fresh, fruity with notes of white pulp fruits such as pear and rennet apple, then apricot, but also hazelnuts and fresh almonds. Some floral and spicy notes give further complexity. The second nose reveals a great olfactory intensity with more marked notes of brioche and biscuit.
Taste: On the palate it is very decisive, balanced, fairly round and pulpy, with aromas of ripe yellow fruits. The finish is long, the well-integrated dosage gives way to the characteristic freshness of Chardonnay, very present in the assembly.
Food pairing: Excellent as an aperitif, but perfectly accompanies appetizers, first and second courses based on fish, shellfish, oysters and raw seafood.

La Cuvée: The Chardonnay grape is the soul of the Maison Ruinart. Its grapes, mainly from the Côte des Blancs and Montagne de Reims, are the centerpiece of all its Cuvées.
Assembly consisting of 40% of Chardonnay, 49% of Pinot Noir and 11% of Meunier, comprising 20 to 25% of reserve wines from the two previous years.
Harvest: Manual.
Vinification: Alcoholic fermentation in temperature-controlled stainless steel vats and malolactic fermentation.
Dosage: 9 g/l.

Ruinart

Founded in 1729, Ruinart is the oldest MAison de Champagne. At its origin is the intuition of a monk capable of anticipating the times. At the origin of the Champagne Ruinart we find the Benedictine monk Dom Thierry Ruinart (1657-1709): intuitive, visionary, worker, Dom Thierry lived at the time of Louis XIV. In this place, from the city and from the court, the voices of Parisian social life, his passions and fashions, reached the Benedictine, in particular the voices of a new wine, not yet called "Champagne", but already coveted among young aristocrats. A brilliant historian and theologian, at the age of 23 he was called to the abbey of Saint-Germain-des Prés, one of the major study centers of the Christian world, a few steps from Paris. On 1 September 1729 Nicolas Ruinart, drapery trader in Reims like his father, opens his first account register dedicated to vin de bulles. This gave birth to a company that has continued to grow and prosper for nearly three hundred years. The intuition of his uncle, the monk who had shown him the way to go, inspired the creation of an initiative that would make history. The Ruinart family, which became noble in 1817 and which became Ruinart de Brimont, has always animated the Maison with unchanged constancy. Each generation has brought out particularly talented Chef de Maison who put their skills to the service of Ruinart. Among the seven grape varieties authorized for the production of champagne, Chardonnay stands out for its delicate fragility. The elegance and aromatic freshness of Chardonnay make it the golden thread that runs along the taste of Ruinart. The freshness of this emblematic grape variety represents the essence of Ruinart cuvée. This noble grape variety comes mainly from the Côte des Blancs and the Montagne de Reims, terroirs rich in plaster that offer ideal conditions for the cultivation of vineyards. Blend of great delicacy, Chardonnay is part of all Ruinart cuvées. This process led to the creation of only 23 vintages of Dom Ruinart Blanc de Blancs since the launch of the first in 1959. Respect for the environment and safeguarding biodiversity are priorities for Maison Ruinart. Each harvest has unique characteristics given by the terroir, the soil and subsoil, the climate, the ripening of the grapes and the refined aromas When the grapes reach their full aromatic potential and begin to reveal the essential characteristics for the Ruinart taste, the time has come for the harvest. Touched by the orange colors of the autumn sunrises, the vineyards become a place & hard work until sunset, while the workers in the vineyard select the finest bunches. The hand of man continues the work started by nature. There are specific techniques that characterize the history of the Maison Ruinart and reveal the essential character of an exceptional experience. The extraction of the must, through gentle and progressive pressing, maximizes the aromatic potential of the grapes. The must is then transferred to temperature-controlled steel vats, inside which the freshness of grape juice and the delicacy of its aromas are preserved. Here the alcoholic fermentation begins, at low temperatures. At the end of this first fermentation, which produces still wines, the second fermentation called "malolactic" allows to decrease the acidity of the wines and to equip them with greater refinement. During assembly, Chef de Cave is guided by his experience and intuition. The ideal assembly consists of a perfect balance between the visual, olfactory and tasting qualities that characterize the Ruinart cuvées. The Chef de Cave tastes each base wine several times and enhances them through assemblies planned over time. The goal is to achieve an ideal and harmonious balance, respecting the true and authentic taste of Ruinart. The unique shape of its bottle is a tribute to historic eighteenth century bottles. "oyster lunch" is a famous painting by Jean-François de Troy. Completed 6 years after the founding of the Maison Ruinart, it is also one of the oldest representations of drinking champagne. The shape of the bottles in the painting is identical to that of the Maison Ruinart bottles. Encoillage is done on strips, for the Dom Ruinart cuvée, an ancestral know-how. The bottles of the Dom Ruinart cuvées are stacked on wooden boards, respecting the ancestral technique known as "treillage". They develop their aromatic richness during a slow maturation of at least 3 years for Dom Ruinart of a few more years for a Dom Ruinart La Reserve, followed by a further refinement process of a few years. The freshness of the quarries, where the temperature remains constant between 10-12 ° C throughout the year, with a perfect humidity rate. The absence of vibrations and a dark environment guarantees wines adequate conditions for aging. Descending into the crayères of the Maison Ruinart you will discover the soul and the best hidden secrets of the Champagne region and its wines. The visit to the crayères, classified as a UNESCO World Heritage Site since 2015, is an invitation to discover the atmosphere of silent intimacy that reigns in the cellars of the Maison Ruinart. An unforgettable discovery and experience. The bottles are rotated mechanically thanks to a unique experience. Every single bottle is rotated once a day, a quarter, a sixth or an eighth. This phase is carried out thanks to the gyropalette, which reproduce the movements practiced in ancient times to guarantee a constant and high level quality. The artisan approach continues, to the manual disgorgement of the bottles, dégorgement à la volée ", tasted individually by the Chef de Cave. Since March 2017, in compliance with its commitment to sustainable development, the Maison has equipped its production with a new disgorgement line to reduce its ecological impact. The bottles are then labeled and numbered by hand, finally ready to reveal an elegant and surprising combination of velvety consistency and unexpected freshness. Each bottle has a label on the back, thanks to which it is possible to have information regarding its composition and past history in the cellars. The bottles are thus ready to reveal their rare silkiness and surprising freshness.

Classic Method

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