Ruinart Champagne Brut 12% Vol. 0,75l

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<h2>RUINART BRUT</h2><p><strong>HARMONIOUS BALANCE</strong></p><p>This blend of chardonnay elegance with delicate pinot noir structure and meunier fruitiness yields a champagne with an enveloping texture, in fresh notes evocative of patisserie.</p><p>Ruinart Brut is the very first expression of the Ruinart taste.</p><h2>COMPOSITION</h2><p>Ruinart Brut is a well-balanced champagne, made from a blend of pinot noir, pinot meunier and the freshness of chardonnay. It is 40 to 50 crus from the terroirs of the Côte des Blancs and the Montagne de Reims.</p><ul><li><strong>45% Pinot Noir</strong></li><li><strong>40% Chardonnay</strong></li><li><strong>15% Pinot Meunier</strong></li></ul><h2>VINIFICATION</h2><ul><li>Manual harvesting</li><li>Alcoholic fermentation in temperature-controlled stainless steel vats</li><li>Complete malolactic fermentation</li><li>Blending of 40 to 50 crus</li><li>20 to 30% reserve wine</li><li>2 to 3 years of ageing</li><li>Dosage: 7g/l</li><li>Contains sulfites</li><li>Alcohol by volume - 12.0 % Vol.</li></ul><h2>TASTING NOTES</h2><p><strong>Colour:</strong><br>Shimmering yellow and gold colour</p><p><strong>Nose:</strong></p><ul><li>first nose : autumn and summer aromas, with subtle fruity notes of apple and apricot, as well as hazelnut and raw almond. A touch of complexity is added with hints of elderflower and coriander seeds.</li><li>second nose : intense aromas of brioche and biscuits</li></ul><p><strong>Mouthfeel:</strong><br>A harmonious and persistent roundness envelops the palate. The final note reminds us of the presence of chardonnay in the blend, with its characteristic freshness.</p><h2>WINE &amp; FOOD PAIRINGS</h2><p><strong>Wine and food pairings recommended by our cellar master:</strong></p><ul><li>Roasts, with an element that adds freshness</li><li>Steamed vegetables in a creamy sauce</li><li>Simple marinades with fruity notes</li></ul><p><strong>On the opposite, you should avoid:</strong></p><ul><li>Overly intense tastes, like sea urchin or kaffir lime</li><li>Overly smoky notes, such as Baltic salmon, toasted sesame, or haddock</li><li>Overly bitter notes, like tahini, green tea, or chocolate with a high cocoa content</li></ul><h2>PERFECT SERVE</h2><p><strong>Conservation and ageing:</strong><br>Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.</p><p><strong>Glass:</strong><br>How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.</p><p><strong>Perfect serve:</strong></p><ul><li>Serve at a temperature between 8 and 10°C (50-54°F)</li><li>Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.</li></ul>