Champagne AOC Brut R de Ruinart

What kind of wine it is

Champagne Brut R de Ruinart is a Brut Champagne produced by Ruinart with a blend of Chardonnay, Pinot Noir and Pinot Meunier. Its profile remains fresh and balanced, with a defined structure and liveliness that offers versatility. The production follows the Traditional Method, with bottle refermentation and aging in the historic Crayères, factors that increase complexity and persistence. The harmony between the fruity components and light toasted notes delivers a fine bubble, suitable for those seeking elegance and immediacy.

Where it comes from

The grapes come from the Côte des Blancs and the Montagne de Reims, renowned areas of the Champagne region. The cool and breezy climate favours natural acidity and balanced ripening. The chalky soils of the Crayères support marked minerality, while altitude and temperature variations enhance fragrance and aromatic expression. The long viticultural history of these terroirs emerges in the typical character of the grapes and the consistent quality of the wine.

How it is made

The harvest is done by hand to select the best bunches. The grapes are delicately pressed to obtain a high-quality first must. The first fermentation takes place in stainless steel tanks at a controlled temperature, so the wine preserves freshness and varietal aromas. After blending the cuvées, the secondary fermentation takes place in the bottle according to the Traditional Method, with extended aging on the lees in the Crayères. This process ensures aromatic complexity and a balanced structure.

Tasting notes

In the glass, the Champagne displays a brilliant straw yellow with golden reflections and a fine and persistent perlage. On the nose, fresh aromas of apple, pear and apricot emerge, with light toasted notes of hazelnut and almond. On the palate, the sip is lively and harmonious, with enveloping creaminess and a lingering finish that closes with a savoury touch and a hint of spice.

Food pairing

Champagne Brut R de Ruinart pairs with seafood appetizers such as oysters and steamed prawns, enhancing freshness and minerality. Excellent with sushi and sashimi, where the delicacy of raw fish meets the tension of the bubbles. Among regional pairings, it finds balance with quiche lorraine and white meat terrines; in Italian cuisine, it accompanies spaghetti with clams.

Serving suggestions

It is advisable to serve Champagne at 10-12 °C to enhance its fresh notes and the finesse of the perlage. Thanks to the structure and balance guaranteed by the Traditional Method and aging in the Crayères, the wine is suitable both for immediate consumption and for short-term cellaring. Its vitality and intense fruit make it enjoyable even when young while preserving a fresh savouriness.