# Blanc de Blancs (NV)

- **Producer:** Ruinart
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, apple, pear, peach, lemon, grapefruit, brioche, bread, toast, butter, honey, almond, hazelnut

## About this wine

Ruinart, established in 1729, holds the prestigious title of the oldest established Champagne house. The Blanc de Blancs is the signature cuvée of the house, embodying the Ruinart style with its focus on the Chardonnay grape. Sourced primarily from Premier Cru vineyards in the Côte des Blancs and Montagne de Reims, this wine represents the purity and elegance that has defined the estate for centuries. The house is also famous for its historic chalk cellars (crayères), which provide the perfect cool, humid environment for aging.

## Interesting facts

- Ruinart is the oldest established Champagne house, founded in 1729 by Nicolas Ruinart.
- The innovative 'Second Skin' eco-packaging is 100% recyclable and slashes the bottle's carbon footprint by 60%.
- The wine is aged in ancient Gallo-Roman chalk cellars (crayères) that are a designated UNESCO World Heritage site.

## Food pairing

The high acidity and vibrant effervescence of this Blanc de Blancs cut beautifully through rich, delicate seafood and creamy textures. Its clean, mineral-driven profile complements the natural sweetness of shellfish and light white fish without overpowering them.

## Wine making process

Crafted entirely from 100% Chardonnay, this cuvée blends grapes from various vintages, incorporating 20-25% reserve wines from the two preceding years to ensure consistency. Fermentation takes place in temperature-controlled stainless steel tanks, followed by full malolactic fermentation to add roundness and texture. The wine is aged on its lees in the historic chalk cellars for at least 3 years before disgorgement, with a light dosage of around 7-8 g/L.