The House of Ruinart is unlike any other. It was the first established House of Champagne in 1729 and was inspired by the institution of a monk well ahead of his time.
Dom Thierry Ruinart was an intuitive, visionary, hardworking and modest Benedictine monk who lived from 1657-1709 and was a contemporary of Louis XIV. A brilliant theologian and historian at the age of 23, he left his home in Chamoagne to go to the Abbey of Saint Germain-des-Prés, one of the most influential centres of learning near Paris.
On September 1729, in Reims, at the heart of the Champagne region, Nicolas Ruinart drafted the founding charter of Maison Ruinart, creating the world’s first-ever champagne-producing company. In the mid-18th century, in order to store its bottles, Ruinart acquired its ancient crayères dug underneath the city of Reims. Ennobled and having taken the name Ruinart de Brimont in 1817, the family has run the House steadily for over two centuries.
Among the seven grape varities authorized under the rules protecting champagne production, the Chardonnay grape stands out for its sheer complexity. Its elegance and aromatic freshness make it the emblematic grape variety of Maison Ruinart. Chardonnay’s aromatic freshness makes it the golden thread that runs through the Ruinart Taste. This emblematic grape variety’s freshness is the essence of every Ruinart cuvée.
For the Ruinart, respect for the environment and the safeguarding of biodiversity are top priorities. Each grape harvest has a unique character fashioned by the terroir, its soils and sub-soils and the climatic conditions of each year, as the berries ripen and their specific aromas are released.
There are specific techniques that embody the history of Maison Ruinart and reveal the essential character fashioned by its exceptional expertise. The extraction of the must through a gentle and progressive pressing process maximizes the grapes’ aromatic potential.
The delicate chardonnay will display its richness after a slow maturation n the coolness of the Crayères (their chalk cellars) for up to 3 years for non-vintage wines and 9 – 10 years for a Dom Ruinart.
In the region of Asenovgrad the nature has created soil and climatic conditions suitable for the advent and development of viticulture as the occupation of the population. Viticulture is one of the most ancient occupations in the town. This we learn from the investigators of this period, who had summarized the data yet still from the Thracian antiquity. There is no doubt, that Thracians had had a knowledge of the vine and wine and skillfully cultivated them
The multi-generational growers, whose descendants arrived here nearly two centuries ago, are the backbone of Torbreck’s winemaking aspirations. Without their knowledge of the seasons and the soil, we would not have such a precious resource of fruit to work with.
Cooper, originally from Santa Bárbara (California), discovered Spanish wines when he was only 21 years old, on one of the trips he made to Europe with his family. Since then, his personal and professional career has been closely linked to Spain, where he has lived for more than a decade. His first experiences as a professional in the world of wine were as a writer for the Spanish Wines and More blog, from which he advised many amateurs.
The Perano estate is located in the heart of Chianti Classico in Gaiole and enjoys exceptional climate and soil. The vineyards are located 500 meters above sea level, well above the altitude common for red variety grapes, especially Sangiovese with its late maturation phase.
Luminosity and minerality with a touch of feminine elegance. A hidden gem, surrounded by sequoias, firs and chestnut trees which reveals itself to those travelling through the first woods of the Florentine mountains, with vines climbing to an altitude of 700 metres.