Large Bottle
Magnum - 1.5 L

Ruinart R de Ruinart Brut

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Details
The characteristic freshness of this champagne comes from the perfectly ripe chardonnay grapes that are hand picked in Côte des Blancs vineyards – all revealed in this celebratory magnum.
Cellar master Frédéric Panaïotis ensures that this benchmark non-vintage champagne remains true to its original heritage, exhibiting the mineral clarity for which Ruinart is renowned.
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Perfect with
Set of 6 glasses
Ruinart Champagne Glasses
£90.00
RUINART FREDERIC PANAIOTIS

TASTING NOTES:
Signature style

Appearance

Delicate yellow in colour, there are golden glints and a crystalline brilliance.

Aroma

Lush pear, apple and blossom aromas combine with notes of hazelnut and almond.

Taste

R de Ruinart is rounded, full bodied and balanced, with flavours of greengages and nectarines. The finish is long and fresh as the chardonnay shines through.

RUINART FREDERIC PANAIOTIS SMALL
Frédéric Panaïotis

Cellar Master, Ruinart

HOW TO ENJOY CHAMPAGNE BLANC

HOW TO ENJOY:
Ruinart Brut

  • Service temperature - 8-10°C
     
  • Alcohol by volume - 12.0 % Vol.
     
  • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
     
  • Health warning - Contains sulphites
     
  • Closure - Cork
     
  • Dosage - Brut
     
BLEND & ORIGIN CHAMPAGNE

BLEND AND ORIGIN:
Ruinart Brut

Blended from 40% chardonnay, 50-55% pinot noir and 5-10% meunier, the grapes used to create R de Ruinart come mostly from Côte des Blancs, a chalk-rich area famous for its superior chardonnay, and Vallée de la Marne, which grows the pinot noir and meunier that add a soft fruitiness to the champagne.
 

The cellar master also adds 20-25% reserve wine from the two years prior.

FOOD PAIRING RUINART

FOOD PAIRING:
Simplicity is key

R de Ruinart's light fruit flavours and crisp edge cry out for buttery or citrussy dishes. For a starter, serve with seared scallops, tossed in oil and lemon.

The champagne's crystal-clear minerality cuts through the butteriness of classic sole meunière.

Pair with creamy cow's-milk cheeses that have a short ripening time, such as Chaource or Langres.

FOOD PAIRING RUINART

FOOD PAIRING:
Simplicity is key

R de Ruinart's light fruit flavours and crisp edge cry out for buttery or citrussy dishes. For a starter, serve with seared scallops, tossed in oil and lemon.

The champagne's crystal-clear minerality cuts through the butteriness of classic sole meunière.

Pair with creamy cow's-milk cheeses that have a short ripening time, such as Chaource or Langres.

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