Ruinart Blanc de Blanc Champagne

115,00

Ideal for serving with fatty dishes, acidic dishes, sweet dishes, soft and light dishes.

Ruinart Blanc de Blancs is a champagne made from Premier Crus grapes from the Côte des Blancs and Montagne de Reims.

A pure Chardonnay, considered “the emblem of Ruinart’s taste”.

It is pleasant and lively, a gastronomic and seductive champagne. A great classic and a sure value that always surprises.

Ruinart is a “Grand Chic” and contemporary luxury brand, which has become a true symbol of aesthetics.

Alcohol by volume: 12º.

The “old-fashioned” bottle, with its round, voluptuous curves, is an object rich in elegance.

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SKU: 2103 Categories: , Tag:

TASTING NOTES:

Appearance: Pale gold color with green reflections and beautiful luminosity, fine and light bubbles, a delicate and persistent rosary.

Nose: Fresh fruits with predominance of citrus and pineapple, mixed with notes of white flowers and spices (ginger and cardamom), ripe fruit, citrus fruits such as grapefruit; aromas of white fruit, pear and delicate melon.

Palate: Pure, clean and precise. The entry is soft and fleshy and gives way to a superb, very refreshing finish on notes of white peach.

APPELLATION OF ORIGIN: Champagne

VINEYARDS: Ruinart’s champagnes are essentially made from Chardonnay vines grown in the Côte de Blancs and Montaigne de Reims: Avize, Le Mesnil, Sillery and other vineyards unanimously considered as sanctuaries of this variety. It is a very early budding variety with a short ripening period. The clusters are small and compact. The berries are spherical and medium-sized, yellow-green in color with a medium-thick skin. The must has a very high sugar content and high acidity.

GRAPES: 100% Chardonnay

AGEING: Aged in controlled cellars for up to 3 years before marketing.

WINE MAKING: Alcoholic fermentation in thermoregulated stainless steel vats. Malolactic fermentation, made exclusively with Chardonnay grapes (20 to 25% of reserve wines from the previous 2/3 years).

WINE PAIRING: Excellent as an aperitif, shrimp, sea bream tartar, grilled sole or white fish sashimi, foie gras, seafood, grilled white fish, baked white fish.

RECOMMENDED SERVING TEMPERATURE: 6º-8º C

ALCOHOLIC GRADUATION: 12%.

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