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Seconde peau
Seconde peau

RUINART BLANC DE BLANCS

AROMATIC FRESHNESS AT ITS MOST REFINED

  • Chardonnay

This luminous expression of chardonnay transforms twenty five to thirty carefully-selected crus into an enveloping experience of pure citrus fruit, floral notes and round freshness, silky and pleasant to drink.

The emblem of Ruinart taste.

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Blanc de Blancs composition
Blanc de Blancs composition

COMPOSITION

Chardonnay is the very soul of Ruinart. The grape, mainly harvested from the Côte des Blancs and Montagne de Reims terroirs, is at the heart of all our cuvées.

  • 100% Chardonnay
Blanc de Blancs VINIFICATION
Blanc de Blancs VINIFICATION

VINIFICATION

  • Manual harvesting
  • Alcoholic fermentation in temperature-controlled stainless steel vats
  • Complete malolactic fermentation
  • Blending of 25 to 30 crus
  • 20 to 30% reserve wine
  • 2 to 3 years of ageing
  • Dosage: 7g/l
  • Contains sulfites
Blanc de Blancs TASTING NOTES
Blanc de Blancs TASTING NOTES

TASTING NOTES

Colour
The pale yellow colour of this wine reflects almond green and jade hues.

Nose

  • First nose : intense aromas of fresh fruit emerge: ripe lemon, juicy pear or freshly picked peach.
  • Second nose: more floral and elegant, it reveals scents of magnolia, accompanied by a spicy note of ginger and pink berries.
  •  

Mouthfeel
Do you notice the singular and harmonious texture that envelops the palate, between tension and roundness? This is underlined by a lively aromatic freshness of ripe citrus and exotic fruits. The final mineral touch is long and delicate.

Blanc de Blancs WINE & FOOD PAIRINGS
Blanc de Blancs WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

Wine and food pairings recommanded by our cellar master:

  • raw preparations with contrasting elements of fruitiness, freshness or saltiness
  • marinades made with citrus juices & fresh aromatic herbs
  • fresh fruit carpaccio with spiced notes

 

On the opposite, you must avoid:

  • overly smoky notes, flavors that are very salty
  • overly bitter tastes or sulfurous notes (cooked cabbage, raw garlic, cooked egg)
  • ripened cheeses
  • strong hot spices (chili, curry, cumin, cinnamon, sesame oil)
  • strong aromatic herbs or condiments (sage, thyme, wine vinegar)
Blanc de Blancs PERFECT SERVE
Blanc de Blancs PERFECT SERVE

PERFECT SERVE

Conservation and ageing :
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%.

Glass:
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.

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • 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.

COMPOSITION

Blanc de Blancs composition
Blanc de Blancs composition

COMPOSITION

Chardonnay is the very soul of Ruinart. The grape, mainly harvested from the Côte des Blancs and Montagne de Reims terroirs, is at the heart of all our cuvées.

  • 100% Chardonnay

VINIFICATION

Blanc de Blancs VINIFICATION
Blanc de Blancs VINIFICATION

VINIFICATION

  • Manual harvesting
  • Alcoholic fermentation in temperature-controlled stainless steel vats
  • Complete malolactic fermentation
  • Blending of 25 to 30 crus
  • 20 to 30% reserve wine
  • 2 to 3 years of ageing
  • Dosage: 7g/l
  • Contains sulfites

TASTING NOTES

Blanc de Blancs TASTING NOTES
Blanc de Blancs TASTING NOTES

TASTING NOTES

Colour
The pale yellow colour of this wine reflects almond green and jade hues.

Nose

  • First nose : intense aromas of fresh fruit emerge: ripe lemon, juicy pear or freshly picked peach.
  • Second nose: more floral and elegant, it reveals scents of magnolia, accompanied by a spicy note of ginger and pink berries.
  •  

Mouthfeel
Do you notice the singular and harmonious texture that envelops the palate, between tension and roundness? This is underlined by a lively aromatic freshness of ripe citrus and exotic fruits. The final mineral touch is long and delicate.

WINE & FOOD PAIRINGS

Blanc de Blancs WINE & FOOD PAIRINGS
Blanc de Blancs WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

Wine and food pairings recommanded by our cellar master:

  • raw preparations with contrasting elements of fruitiness, freshness or saltiness
  • marinades made with citrus juices & fresh aromatic herbs
  • fresh fruit carpaccio with spiced notes

 

On the opposite, you must avoid:

  • overly smoky notes, flavors that are very salty
  • overly bitter tastes or sulfurous notes (cooked cabbage, raw garlic, cooked egg)
  • ripened cheeses
  • strong hot spices (chili, curry, cumin, cinnamon, sesame oil)
  • strong aromatic herbs or condiments (sage, thyme, wine vinegar)

PERFECT SERVE

Blanc de Blancs PERFECT SERVE
Blanc de Blancs PERFECT SERVE

PERFECT SERVE

Conservation and ageing :
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%.

Glass:
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.

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • 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.

« Ruinart Blanc de Blancs is a delicate wine that pairs perfectly with fresh and refined cuisine.»

Frédéric Panaïotis, Maison Ruinart Cellar Master

Ruinart Blanc de Blancs
00 : 01 : 45
SEA BASS CARPACCIO RECIPE

RUINART BLANC DE BLANCS X SEA BASS CARPACCIO

SERVES 4

320g of sea bass filet
2 limes
1 celery stalk
2 mini-fennels
1 Granny Smith apple
Several radishes
1 bundle of watercress
1 egg yolk
10cl grape seed oil
Edible flowers and sprigs of herbs
4 tablespoons of olive oil
Fleur de sel and pepper

THE SECOND SKIN CASE

THE SECOND SKIN CASE

Eco-designed, this 99% paper case is 9 times lighter than its predecessor and is produced without incurring any airfreight, resulting in a 60% reduction in its carbon impact.

The envelop preserves the integrity of the Ruinart taste until serving and suggests a new set of gesture. Suitable for storage in a fridge, the case can withstand the humidity of a cellar or an ice bucket.

Maison Ruinart, entering its 4th century of existence, takes a decisive step forward in its commitment to the preservation of living soils and and its commitment to sustainable development.