Hand picked. Fermentation in temperature-regulated stainless steel fermenters. For the red wine, short maceration and light extraction. Full malolactic fermentation.
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Ruinart Rosé is a truly festive champagne, which is a delight to drink throughout a meal from aperitif to dessert.
It will be enhanced by thin slices of fine Italian prosciutto (San Daniele, Parma, etc.). A starter of micuit salmon, or salmon prepared as a Japanese “tataki”, will reveal its many facets.
For a main course, it will be an admirable accompaniment for 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.