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Producer: RuinartGrape Varieties: Pinot Noir 55%, Chardonnay 45%Wine Style: Elegant and expressive rose ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
The indulgent expression of the Ruinart taste. Delicate pomegranate pink in colour it shows a persistent effervescence. Sensual and elegant, the nose is fresh and subtle, ripe with cherry and freshly picked red berries, followed by a splash of flowers and spicy notes. On the palate the wine is silky and delicately fleshy.
Many Champagne houses would like to lay claim to the accolade of being the longest established house, but only one may do so in truth. Ruinart was established in 1729 by Nicolas Ruinart one year after the Royal decree which permitted the transport of bottled wines. The house style is fresh, with a dominance of Chardonnay at the heart of all their cuvées. The Champagnes are still slowly matured in their bottles, in the cool of the underground chalk cellars "Les Crayères" some 38 metres below the city of Reims, just as they have been doing for centuries.
This elegant style is produced from 45% Chardonnay, grown predominantly in the Premier Cru vineyards of the Côtes des Blancs and 55% Pinot Noir from the Montagne de Reims and Vallée de la Marne vineyards, of which 18 to 19% has been made into red wine.
This blend has been constructed on a base of Chardonnay and Pinot Noir, with 20 to 25% having been reserved from the previous two vintages. The grapes were carefully harvested by hand once they had reached optimal maturity. Alcoholic fermentation took place in temperature regulated stainless steel fermenters, followed by a full malolactic fermentation. The red wine saw a short maceration and a light extraction. The secondary fermentation took place in the bottle, according to the Methode Champenoise. The dosage was 9g/l.
Ruinart Rosé is a truly festive Champagne, which is a delight to drink throughout a meal, from apéritif to dessert. An ideal accompaniment to Japanese style "tataki" salmon, a leg of milk-fed lamb, a slow cooked veal fillet or with a berry soup enhanced with a Modena balsamic vinegar.
Pinot Noir 55%, Chardonnay 45%
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