Ruinart NV Champagne

The Ruinart Champagne house was established in 1729, the first of the Champagne houses. Nicolas Ruinart was shown how to make champagne by his uncle, a monk that had learned the method during his stay at the Abbey of Saint-Germain-des-Prs, where monks had been making bubbly wine for generations. The crayeres, or storage cellar, beneath the house are now a world heritage site and historic site. Reaching depths of 38 meters these chalk cellars are integral to the ageing process of the wines. Consistently the crayeres provide darkness and temperature control that allows the fermentation process to occur.

The vineyards have been well looked after and have used traditional methods for most of the vineyards life. The chalk in the soils create the ideal conditions for water retention, ensuring each bunch of grapes is plump and ripe. With a commitment to sustainability, the Ruinart viticulture is now sustainably certified and is in the process of ensuring that all of its suppliers are certified as well. Every year the harvest date is decided by the ripeness of the grapes and the oenological team. Once the grapes are ready for harvest they are picked by hand, fermented in stainless steel vats and the aged for a minimum of 2-3 years.

One of the more innovative Ruinart champagnes created with a new recipe every year. Using a blend of pinot noir, meunier and chardonnay this brut delivers elegance in every glass. On the nose it gives aromas of fresh apricots and warm brioche with light notes of spice. On the palate its refreshingly bright and sweet with notes of golden fruits, plum and a crisp finishing flavor of chardonnay.