Large Bottle
Magnum - 1.5 L

Ruinart Rosé

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Details
This rosé champagne has all the hallmarks of the classic Ruinart taste, with its unique chardonnay-led freshness complementing the indulgent fruitiness of the pinot noir.
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 Signature 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.

Ruinart Rosé image number null
Ruinart Rosé
Magnum - 1.5 L