Champagne AOC Blanc de Blancs Brut Ruinart

What kind of wine is it?

Blanc de Blancs Brut Champagne is a sparkling wine made with the Traditional Method by Ruinart, produced exclusively from Chardonnay grapes. This wine stands out for its fresh and harmonious style, with aromatic finesse that reflects the purity of the grape variety. The fermentation takes place in temperature-controlled stainless steel tanks, followed by 36 months of maturation on lees, which gives the wine complexity and a silky texture on the palate.

Where does it come from?

The grapes come from the Côte des Blancs and 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 Montagne de Reims adds structure and depth. The vines, set at altitudes between 95 and 250 meters, benefit from a continental climate that encourages slow ripening and the expression of varietal aromas.

How is it made?

Chardonnay grapes are harvested by hand in small crates to preserve the integrity of the bunches. After gentle pressing, the must is fermented in stainless steel at 16–18°C to maintain its aromatic freshness. The winemakers at Ruinart handle the blending, then the wine undergoes secondary fermentation in bottle according to the Traditional Method and matures on the lees for at least 36 months, developing fine bubbles and complex aromas.

Tasting notes

In the glass, it shows a bright straw yellow hue with greenish reflections. The perlage is fine and persistent. On the nose, there are notes of white peach, green apple, and citrus such as citron and lemon, with floral hints of acacia and slight nuances of crusty bread. On the palate it is fresh and well-balanced, with vibrant acidity, a slender body, and a silky finish that recalls the minerality of the chalky soils.

Food pairings

Blanc de Blancs Brut Champagne Ruinart pairs perfectly with seafood, shellfish, and raw fish dishes, enhancing the delicacy of flavors. Excellent with oysters and red prawns, it also goes well with gougères and smoked salmon canapés. In Italian cuisine, it is an ideal companion for spaghetti with clams or scampi risotto with lemon zest, where the freshness of the Champagne balances the creaminess of the dish.

Serving suggestions

Thanks to the structure and elegance developed from aging on lees, this Champagne is ready to drink now but can evolve in the cellar for several years. Ideal as a refined aperitif, it should be served at 8–10°C. Over time, it develops more pronounced toasted notes while always maintaining the vivacity and freshness that define Ruinart’s style.