- Victim of its success
Champagne Dom Ruinart
- Victim of its success
"The emblem of Ruinart taste"
Ruinart Blanc de Blancs is a charming and bewitching cuvée. Its grapes, mainly from the Côte des Blancs and the Montagne de Reims, are at the heart of all its cuvées. The Chardonnay grape is the soul of Ruinart. Made only from Chardonnay, the Ruinart Blanc de Blancs has a magnificent luminous golden color.
Very beautiful pale golden yellow color with light green reflections, a bright and luminous robe, as well as an active effervescence and a persistent release.
The first nose is of great intensity, with notes of fresh fruit, in particular ripe citrus. The second nose is very fine and floral with notes of flowers and white fruits (white peach).
A supple attack in mouth, harmonious with a lot of roundness. A vinosity without excess, supported by a superb freshness. Notes of nectarine, citrus fruits, and a nice minerality in the finish, quite long and very refreshing.
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 of Ruinart was 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 Ruinart House coincided 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, elegant, delicate and rare taste.
Driven by the constant quest for excellence and perfection, Ruinart has made the unique choice of chardonnay, a rare and fragile grape variety, which is the common thread running through all of its cuvées.
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.