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.
Watch the video to discover all aspects of Ruinart Rosé.
INTENSE, FRUITY AND AROMATIC, RUINART ROSÉ OWES ITS SENSUAL ELEGANCE TO THE MARRIAGE OF CHARDONNAY (45%), MAINLY FROM THE CHARDONNAY PREMIERS CRUS OF THE CÔTE DES BLANCS, AND PINOT NOIR FROM THE MONTAGNE DE REIMS AND VALLÉE DE LA MARNE, MADE INTO RED WINE.
The nose is fresh and subtle, ripe with cherry and freshly picked red berries, followed by a splash of flowers and spicy notes.
Blend constructed on a base of chardonnay and pinot noir, mostly classified as Premiers Crus with
20 to 25% coming from wines reserved from the 2 previous years.
45% of the chardonnay is from the Côte des Blancs and Montagne de Reims vineyards
55% of the pinot noir is from the Montagne de Reims and the Vallée de la Marne vineyards, 18 to
19% of which has been made into red wine
The color is a delicate pomegranate pink with very slightly orange reflections. The sparkling, light
effervescence has a persistent foam.
The nose is subtle and fresh, first offering an original palette of tropical fruits (guava and lychee)
and small berries (raspberries, cherries and wild strawberries) in the first instance. These are
followed by rose and pomegranate notes which complete the complex, intense aromatic profile,
dominated by somewhat undeveloped primary aromas.
On the palate the attack is distinct and full, cradled by a gentle effervescence. The aromas of
freshly picked berries are fully expressed. The balance brings together a delightful freshness and
voluptuous body, expressed by an elegant bracing touch of mint and pink grapefruit.
Ruinart Rosé is a truly festive champagne, which is a delight to drink throughout a meal from aperitif to dessert. It will be enhanced by thin slices of fine Italian prosciutto (San Daniele, Parma, etc.). A starter of mi-cuit salmon, or salmon prepared as a Japanese “tataki”, will reveal its many facets.
For a main course, it will be an admirable accompaniment for a leg of milk-fed lamb or a low
temperature cooked veal filet.
At the end of the meal it will find its full expression with a berry soup enhanced with an excellent
Modena balsamic vinegar.
The House’s account book is the proof. On 14 March 1764, it is written that there was a shipment of «a basket of 120 bottles, 60 bottles of which were Oeil de Perdrix».
What is the connection between birds of the Gallinaceae family and the early history of the oldest Champagne House? In fact, the term «Oeil de Perdrix» means a colour which could be described as a delicate pink with coppery reflections.
There’s no longer any doubt. Ruinart shipped its first bottles of rosé champagne in 1764. Today, Ruinart Rosé is the result of 250 years of research and perfectionism.
Ruinart Rosé is the expression of two grape varieties blended in total harmony, with a silky, generous feel on the palate. The chardonnay provides the Rosé with exceptional aromatic freshness while the Pinot Noir offers intense color and delicate aromas of red fruit, with the unexpected addition of exotic fruits.