Ruinart Blanc de Blancs Brut, Champagne, France NV [375ml]
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Ruinart is the oldest champagne House in France, established in 1729 by Nicolas Ruinart. The House has a strong affinity for the noble grape Chardonnay and therefore produces several Blanc de Blancs style champagnes. The wine is vinified and aged in chalk cellars built in Roman times that rest 120 feet below the surface of the earth. A boutique champagne house, these wines are routinely rated as some of the finest in the world.
- Farming: Sustainable
- Winemaker/Chef du Cave: Frederic Panaiotis
- Grape Varieties: 100% Chardonnay (20-25% of the wines are reserve wines from the last 2 years)
- Soil / Terroir: Well drained, chalky and limestone soils. A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.
- Vinification: Hand picked and sorted, then alcoholic fermentation in temperature controlled stainless steel vats. The chardonnay goes through full malolactic fermentation. The wine is then aged for 3 years on its lees, and finished with a dosage of 8 g/l.
Ruinart is the oldest champagne House in France, established in 1729 by Nicolas Ruinart. The House has a strong affinity for the noble grape Chardonnay and therefore produces several Blanc de Blancs style champagnes. The wine is vinified and aged in chalk cellars built in Roman times that rest 120 feet below the surface of the earth. A boutique champagne house, these wines are routinely rated as some of the finest in the world.
- Farming: Sustainable
- Winemaker/Chef du Cave: Frederic Panaiotis
- Grape Varieties: 100% Chardonnay (20-25% of the wines are reserve wines from the last 2 years)
- Soil / Terroir: Well drained, chalky and limestone soils. A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Wines from the north of the Vesle valley give a light, fresh touch.
- Vinification: Hand picked and sorted, then alcoholic fermentation in temperature controlled stainless steel vats. The chardonnay goes through full malolactic fermentation. The wine is then aged for 3 years on its lees, and finished with a dosage of 8 g/l.