Champagne AOC Blanc de Blancs Brut Ruinart

What type of wine it is

Champagne Blanc de Blancs Brut is a Metodo Classico produced by Ruinart exclusively from Chardonnay grapes. This wine stands out for its fresh and harmonious style, with an aromatic finesse that reflects the purity of the grape variety. Fermentation takes place in temperature-controlled stainless steel tanks, followed by 36 months of lees ageing, which adds complexity and a silky texture on the palate.

Where it comes from

The grapes come from the Côte des Blancs and the Montagne de Reims, historic areas of the Champagne region. The chalky soils of the Côte des Blancs enhance the minerality and balance of Chardonnay, while the Montagne de Reims lends structure and depth. The vineyards, ranging from 95 to 250 meters in altitude, benefit from a continental climate that encourages slow ripening and the expression of varietal aromas.

Production process

The Chardonnay grapes are hand-picked in small crates to preserve the integrity of the bunches. After gentle pressing, the must ferments in stainless steel between 16 and 18 °C to maintain aromatic freshness. The Ruinart oenologists carry out the blending, followed by bottle fermentation using the Metodo Classico and at least 36 months of lees ageing, resulting in a fine perlage and complex aromas.

Tasting notes

Brilliant straw yellow with greenish reflections in the glass. The perlage is fine and persistent. The nose presents notes of white peach, green apple and citrus such as citron and lemon, with floral hints of acacia and subtle nuances of bread crust. The palate is fresh and balanced, with lively acidity, a slender body and a silky finish that recalls the minerality of the chalky soils.

Food pairings

Champagne Blanc de Blancs Brut Ruinart pairs perfectly with seafood, shellfish and raw fish, enhancing the delicacy of the flavours. Perfect with oysters and red prawns, it also goes well with gougères and smoked salmon canapés. In Italian cuisine, it matches beautifully with spaghetti alle vongole or scampi risotto with lemon zest, where the freshness of the Champagne balances the creaminess of the dish.

When to serve it

Thanks to the structure and elegance provided by ageing on the lees, this Champagne is ready to drink now but can evolve in the cellar for a few years. Ideal as a refined apéritif, it should be served at 8-10 °C. Over time, it develops more pronounced toasted notes while always retaining the liveliness and freshness that define the Ruinart style.