Ruinart Blanc de Blancs Second Skin
Type of Sparkling:Champagne
Country:France
Grapes:Chardonnay
Region:Champagne
Color:White
Sweetness:Brut
Alcohol:12
Vintage:NV
Volume:0.75
SKU:
3185370712009
View all Characteristics
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484,00 zł
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All Characteristics
Key DetailsColor
Pale gold
Clarity
Clear
Sweetness
Brut
Brand
Ruinart
Country
France
Alcohol
12%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Body
light
med
full
Finish
short
medium
long
Tasting CharacteristicsA pristine expression of Chardonnay-driven Champagne – light, luminous, mineral, and effortlessly refined.
Ruinart Blanc de Blancs Second Skin represents the Maison`s commitment to purity, elegance and sustainability. Crafted from 100% Chardonnay grapes drawn from a wide selection of premier and grand-cru crus across Champagne, the blend includes reserve wines and is aged 2–3 years on lees, giving depth and polish. The “Second Skin” packaging aligns with modern ecological sensibility while preserving Champagne`s heritage and protecting the delicate wine from light exposure. This cuvée delivers a classic blend of freshness, minerality and refined complexity – a statement of understated luxury.
Aromas and flavours:
Primary
Aroma/Nose: Bright lemon zest, white flowers, green apple and pear mingle with hints of baked brioche, chalky minerality and delicate yeast-driven notes.
Secondary
Palate/Taste: Clean, vibrant entry with crisp acidity and refined mousse. Flavors of citrus, green apple, white peach and subtle pastry nuance unfold elegantly. Underlying minerality gives backbone and structure; the texture is light-to-medium, with an airy yet persistent mousse.
Tertiary
Finish: Long and mineral-driven - chalky, saline whispers linger, enhanced by delicate citrus peel and floral echoes. A clean, elegant finish that embodies freshness and finesse.
GastronomyServe chilled (approx. 8-10 C) in a tulip or flute glass to release the delicate aromas and preserve the fine perlage. Blanc de Blancs Second Skin thrives as an aperitif and pairs superbly with seafood: oysters, scallops, ceviches, sushi or lightly cooked white fish. It also complements delicate cheeses (goat, ricotta, young chèvre) and light starters – think crab cakes, light salads or citrus-dressed seafood. Its bright acidity and mineral tension balance richer fish dishes or creamy sauces. A refined choice for celebrations, special dinners or minimalist gourmet experiences.
Food Pairing Suggestions:
Fish
Fruits and berries
Cheese
