Vinification Harvested by hand. A blend of 25–30 crus including 20–30% reserve wine kept from a range of vintages. Alcoholic fermentation in temperature-controlled stainless steel vats. Malolactic fermentation. Aged in cellars for 2–3 years. Dosage: 7 g/L. Contains sulphites. Alcohol content – 12.5 % Vol. - TASTING NOTES COLOUR Visually, the Ruinart Blanc de Blancs has a brilliant robe with a beautiful pale yellow color and slight hints of almond green and jade green reflections. THE NOSE The first nose reveals intense aromas of fresh fruit: ripe lemon, juicy pear, or freshly picked peach. The secondary aromas are more floral with hints of white flowers, accompanied by a spicy touch combining ginger and pink peppercorns. PALATE Balancing tension with roundness, the enveloping structure is highlighted by fresh aromas of ripe citrus and tropical fruit. With a long and delicate finale. PAIRING SUGGESTIONS Resident Chef Valérie Radou and Cellar Master Frédéric Panaïotis, recommend pairing this champagne with seafood or fish. Discover their Citrus Sea Bass Carpaccio recipe (preparation time: 30 minutes). Sea bass fillet — Lime — Baby fennel — Granny Smith apple — Pink radish.