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The rosé brut from Ruinart is fresh, delicate and flamboyent, but also has a subtle body. It seduces with its aromas of red berries and sweet spices. A Champagne that can be drunk from aperitif to dessert. More info
The Brut rosé is harvested by hand; alcoholic fermentation takes place in thermoregulated stainless steel vats. The wine undergoes malolactic fermentation, and is dosed at 6 g per litre. It is distinguished by its subtle nose, with aromas of cherry and red berries, as well as floral, spicy notes (tonka bean and nutmeg). On the palate, it is silky, round, indulgent and fresh, ending with notes of pink grapefruit, delivering an attractive bitterness.
Brut Rosé Ruinart serve at a temperature of 9°C. It will pair perfectly with the following dishes: Tajine d'agneau aux abricots secs, Tartare de saumon, Dorade au gingembre.
The Brut rosé is harvested by hand; alcoholic fermentation takes place in thermoregulated stainless steel vats. The wine undergoes malolactic fermentation, and is dosed at 6 g per litre. It is distinguished by its subtle nose, with aromas of cherry and red berries, as well as floral, spicy notes (tonka bean and nutmeg). On the palate, it is silky, round, indulgent and fresh, ending with notes of pink grapefruit, delivering an attractive bitterness.
Ruinart, the longest established champagne house, was founded in 1729. It is based in Reims and currently part of the LVMH group. At the time of Louis XIV, one Dom Thierry Ruinart (1657-1709), a Benedictine monk from Champagne, was working in the Abbey of Saint-Germain-des-Prés in Paris. Here, he became aware of worldly society and the "bubbling wine" that was all the rage with young aristocrats. He inspired his brother and nephew, who were still living in Champagne, to start producing this wine. 20 years after his death (in 1729), his nephew Nicolas Ruinart founded the eponymous champagne house – the very first in history. Maison Ruinart owns some fantastic chalk tunnels which it uses as cellars and have UNESCO world heritage status. The house remained a family-run business for almost two centuries before entering the LVMH fold. However, it has retained its independence and kept its own unique style, nurtured by the cellar master Frédéric Panaïotis. With their high Chardonnay content, the champagnes are delicately mineral, and often have some chalky notes and a fruity and floral aromatic palette. Their very light character makes for a particularly good aperitif. The house has also wisely refreshed its white and rose Dom Ruinart prestige cuvées. The vineyards are located primarily on the Montagne de Reims and complemented by supplies from a few other very selective areas. Ruinart is unquestionably one of the most famous champagnes in the world.
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