Ruinart Rosé Second Skin
Maison Ruinart teams spent over three years developing a disruptive packaging that envelops the champagne bottle like a second skin. The 100% recyclable eco-designed casing perfectly marries the emblematic silhouette of Ruinart’s signature bottles while preserving the integrity of the taste until the moment the elixir is enjoyed. This pioneering achievement is the fruit of a long-term collective commitment by teams at the Champagne house and its partners. Learn more by clicking THIS LINK.
The history of Ruinart rosé, the very first rosé champagne to make its appearance, dates back to the 18th century. While Ruinart rosé champagne first appeared over 250 years ago, its excellent quality remains the essential feature of the production of this delicate wine to this day.
45% of the chardonnay is from the Côte des Blancs and Montagne de Reims vineyards. 55% of the pinot noir is from the Montagne de Reims and the Vallée de la Marne vineyards, 18 to 19% of which has been made into red wine. 20 to 25% coming from reserve wines from the 2 previous years.
Its singularity lies in the unique balance of its blend of chardonnay, Ruinart’s emblematic grape variety, and pinot noir vinified as a red wine. The fullness and character of the Pinot Noir consolidates the freshness of the Chardonnay.
The colour is a delicate pomegranate pink with very slightly orange reflections. The sparkling, light
effervescence has a persistent foam.
The nose is subtle and fresh, first offering an original palette of tropical fruits (guava and lychee) and small berries (raspberries, cherries and wild strawberries) in the first instance. These are followed by rose and pomegranate notes which complete the complex, intense aromatic profile, dominated by somewhat undeveloped primary aromas.
On the palate the attack is distinct and full, cradled by a gentle effervescence. The aromas of freshly picked berries are fully expressed. The balance brings together a delightful freshness and voluptuous body, expressed by an elegant bracing touch of mint and pink grapefruit.
FROM FLUTE TO PLATE
For a main course, it will be a remarkable complement to a leg of milk-fed lamb or a low temperature cooked veal fillet. At the end of the meal it will find its full expression with a berry soup enhanced with an excellent Modena balsamic vinegar.
It will be enhanced by thin slices of fine Italian prosciutto (San Daniele, Parma, etc.). A starter of mi-cuit salmon, or salmon prepared as a Japanese “tataki”, will reveal its many facets.