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Wooden case with 2 bottles - 75 cL

Ruinart Rosé Duo Gift Set

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Details
This two-bottle case of Ruinart Rosé, crafted by blending chardonnay and pinot noir grapes primarily from premier cru vineyards, makes for an impressive presentation or gift.
Archives revealed that Ruinart shipped the first rosé champagne over 250 years ago. The exuberant Red-fruit flavours make this rosé champagne one of the finest, even now.
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Perfect with
Set of 6 glasses
Ruinart Champagne Glasses
£90.00
RUINART FREDERIC PANAIOTIS

TASTING NOTES:
Intensely fruity

Appearance

A pomegranate pink, the champagne reveals light orange reflections and a stream of fine, delicate bubbles.

Aroma

Subtle, fruity aromas carry the scent of cherries and freshly gathered red berries.

Taste

Beautifully fresh on the palate, this rosé gives way to a supple, rounded, silky texture with flavours of intense red fruits, gentle spices and a touch of mint.

RUINART FREDERIC PANAIOTIS SMALL
Frédéric Panaïotis

Cellar Master, Ruinart

HOW TO ENJOY CHAMPAGNE ROSE

HOW TO ENJOY:
Ruinart Rosé

  • Service temperature - 8-10°C
     
  • Alcohol by volume - 12.5 % 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 Rosé

Ruinart Rosé owes its elegance to the marriage of the maison's signature grape chardonnay (45% from Côte des Blancs and Montagne de Reims) and pinot noir (55% from the Montagne de Reims and the Vallée de la Marne), mostly sourced from Premiers Cru vineyards.
 

The blend includes 20-25% of reserve wines and 18-19% of lightly extracted red wine, resulting in a sublimely fruity blend of an intense golden pink.

FOOD PAIRING RUINART

FOOD PAIRING:
COMPLEMENT THE NUANCES OF JAPANESE CUISINE

Salmon sashimi or tuna tartare work well with the extra weight and complexity of this rosé.

The freshness of this champagne is delicious with a succulent leg of roast lamb – marinate in miso to keep to the Japanese theme. Roast duck leg with a redcurrant reduction also pairs well.

FOOD PAIRING RUINART

FOOD PAIRING:
COMPLEMENT THE NUANCES OF JAPANESE CUISINE

Salmon sashimi or tuna tartare work well with the extra weight and complexity of this rosé.

The freshness of this champagne is delicious with a succulent leg of roast lamb – marinate in miso to keep to the Japanese theme. Roast duck leg with a redcurrant reduction also pairs well.