Since 1729, the Maison Ruinart has developed a unique savoir-faire and expertise to master the production of champagne.
From the choice of the grapes, to the meticulous blend techniques and to a careful maturation period…the attention is unfailing in order to realize the most exceptional champagne.
The bottles are conserved for over 10 years in the Crayères at a 12 degrees temperature and the final adjustments are made by hand for more precision.
The cellar master is there to monitor every step of the winemaking process, to ensure the respect of the techniques, the balance of the wine and the perfection of every gestures. Everything is done to guarantee the exceptionality of each vintage.