- Victim of his success
- Victim of his success
"The primary expression of the Ruinart taste".
The chardonnay grape is the soul of the House of Ruinart. Its grape, mainly from the Côte des Blancs and the Montagne de Reims, is at the heart of all its cuvées. The R de Ruinart is a golden, lively and fruity champagne, with a subtle aroma of white fruits that make it an excellent aperitif as well as the ideal companion for an all champagne meal.
A brilliant and limpid yellow color with golden reflections and a beautiful brilliance with a sustained effervescence.
The first nose is fine, fresh and fruity, with notes of white fruits, apricot, hazelnuts and fresh almonds.
The second nose reveals a beautiful olfactory intensity, on a more brioche and biscuity background.
The attack in mouth is very frank. It is a well-balanced wine, quite round and fleshy at the attack. The finish is long, the well-integrated dosage gives way to a freshness characteristic of the Chardonnay, very present in the blend.
Côte des Blancs
A very strong majority of Premiers Crus from the Côte des Blancs and the Montagne de Reims for the aromatic finesse, completed by wines from the Sézannais known for their roundness. Finally, some wines from the north of the Vesle valley bring a touch of freshness and lightness.
The House Ruinart is founded on September 1, 1729 by Nicolas Ruinart. His uncle, a learned Benedictine monk, Dom Thierry Ruinart had an intuition about this new "sparkling wine" from his native Champagne...
The creation of the House Ruinart coincides with the birth of the French art of living. It was the birth of a true culture of goodness and beauty that favored a fine and elegant, delicate and rare taste.
Driven by the permanent quest for excellence and perfection, the House Ruinart has made the unique choice of chardonnay, a rare and fragile grape variety, the main thread of all its vintages.
Laurent Magnin is a generous and passionate Chef, his appetite for high gastronomy has defined his career path and has led him to join renowned brigades, with Philippe Rochat, Benoît Violier, Philippe Mille and, recently, Mathieu Pacaud.
Chef Laurent Magnin offers you his recipe for aiguillettes of Saint-Pierre and pink grapefruit ravioli, Andaliman berries and iodized emulsion with Alsace saffron, to go perfectly with the Ruinart Blanc de Blancs vintage.