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The Pursuit
of Excellence
- Dom Ruinart, a visionary monk
- The Benedictine monk Dom Thierry Ruinart was one of the brilliant minds of the seventeenth century, and a visionary entrepreneur who was one of the first to understand the future importance of champagne trade. On his travels through Europe, he observed the enthusiasm for champagne in the aristocratic circles of the Royal Courts. He passed on his knowledge to his brother Nicolas, who later develop the champagne business with his son Nicolas Ruinart.
- Nicolas Ruinart, heir and creator
- Nicolas Ruinart, Dom Thierry's nephew, was determined to realise the dream of his uncle and father. He took advantage of a royal decree that authorised the transport of champagne in bottles, and on September 1st 1729 founded Ruinart, the oldest champagne house. Coming from a family that traded in cloth, Nicolas Ruinart sent his first bottles to his cloth customers, and eventually built up his business at ports where the family did business. This champagne venture became very successful and in 1735 champagne production became Ruinart's sole business activity.
- Ruinart's values
- Over the centuries, Ruinart has cultivated excellence as a way of life. Nicolas Ruinart's successive heirs have placed quality, authenticity and elegance at the heart of their champagne production. In doing so, they have perpetuated the dreams of Dom Thierry Ruinart, the principal inspiration behind the House's art of champagne making. In 1959, the historical cuvée Dom Ruinart was specially created in homage to the vision of this founding father.
The Ruinart Expertise
- Vinification the Ruinart way
- The cellar master and his team bring their expertise to every stage of production. From the selection of grapes to the bottling process, they preside over the creation of the wines. Once the grapes have been meticulously selected, the wines are fermented separately before being blended. A “liqueur de tirage” and yeast are added to enrich the wine. The bottles are then taken to the chalk cellars, where time plays its vital role.
- The Secret of the Chalk Pits
- In 1782, Ruinart was the first champagne house to acquire chalk cellars, the former chalk pits on the outskirts of the city of Rheims. The depth of the pits and the chalk from which they are made provide perfect thermal stability and optimum humidity. The wines are left there to age slowly at a low temperature for between three and twelve years. At the end of the ageing process, the bottles are riddled, which gradually deposits the sediment in the neck of the bottle. The sediment is then removed before the bottles are dosed, corked and adorned with the Ruinart label.
- Creativity meets tradition
- Ruinart's champagnes own their reputation to the cellar masters' quest for perfection. By combining audacity and authenticity, they produce the purest champagne and convey their specific idea of excellence.
At the Heart of the Ruinart Taste
- Chardonnay, Ruinart's Golden Thread
- Chardonnay is used in all Ruinart cuvées, and is the very essence of their taste and bouquet. Ruinart is expert at handling this grape’s demanding character and polishing it like an uncut diamond. Whether from the Côte des Blancs or the Montagne de Reims, chardonnay brings its finesse and elegance to the Ruinart champagnes.
- Uncomprised Excellence in the Name of Flavour
- It is a risky business creating blends from a fragile grape like Chardonnay, and making Ruinart champagnes requires very specific expertise. The vinification and ageing of this grape are delicate steps that require complete dedication from the Ruinart cellar masters. They alone are capable of bringing out the rich, round elegance of its aromas.
- An Experience for the Palate
- The exceptional qualities of Chardonnay continue to work their magic inside the bottles. Kept in optimal conditions, the Chardonnay blends are fresh and lively when consumed young, developing their full aromatic force over time. Chardonnay has brought to life what is now called the "Ruinart taste": refined, unique, timeless.