The Art of Making Ruinart Champagne: A Journey Through Time, Tradition, and Craftsmanship

Champagne, often referred to as the “wine of kings,” has long been synonymous with luxury, celebration, and refinement. But not all champagnes are created equal. Among the elite few, one name stands out for its rich history, impeccable quality, and dedication to the craft—Ruinart. This prestigious brand, established in 1729, is the oldest Champagne House in the world, a title that speaks volumes about its legacy and the timeless artistry involved in its production. The process behind making Ruinart Champagne is a masterclass in craftsmanship, combining tradition, innovation, and the sheer passion of those who have dedicated their lives to perfecting it.

A Brief History of Ruinart

The story of Ruinart begins in the 17th century, when champagne ruinart Dom Thierry Ruinart, a monk with a keen interest in viticulture, recognized the potential of Champagne and the artistry behind its production. In 1729, he founded the house bearing his name in Reims, France, with the intent of producing the finest sparkling wine. As early as the 18th century, Ruinart was already making waves as a luxury product, reserved for the aristocracy and the French court. The signature white label that now graces every bottle of Ruinart Champagne is a tribute to the brand’s roots in the ancient craft of winemaking.

Ruinart’s association with French nobility helped it establish itself as an icon of refinement, and over the centuries, it has remained true to its heritage. Even through tumultuous times, such as the French Revolution and the two World Wars, the house continued to uphold its reputation for excellence, adapting to changes in the market while preserving the techniques that made it a standout in the champagne industry.

The Philosophy Behind Ruinart Champagne

What sets Ruinart apart from other Champagne houses is its unwavering commitment to quality and craftsmanship. The house is dedicated to making Champagne that is both elegant and complex, with a focus on preserving the purity of its grapes. The philosophy of Ruinart is deeply rooted in its respect for the terroir—the unique combination of soil, climate, and topography that defines a vineyard’s character. This respect for the land and the natural elements is reflected in every bottle of Ruinart Champagne, which is crafted with meticulous attention to detail.

Unlike many modern Champagne producers that may focus on technological innovations or large-scale production, Ruinart’s approach has always been one of slow, careful maturation. The house remains faithful to traditional winemaking methods, which is why their Champagne is able to convey such complexity and elegance in every sip.

The Vineyard: Sourcing the Best Grapes

The art of making Ruinart Champagne begins in the vineyard. The house sources its grapes from some of the most prestigious vineyards in the Champagne region. These vineyards are located in the Côte des Blancs and Montagne de Reims, two areas that are particularly well-suited to growing Chardonnay and Pinot Noir, the two primary grape varieties used in Champagne production.

The Chardonnay grape is the star of Ruinart’s repertoire, particularly in their non-vintage Brut and Blanc de Blancs. The grape thrives in the chalky soils of the Côte des Blancs, where the cool climate and the unique mineral composition of the land allow for the development of delicate, aromatic wines. Chardonnay is known for its elegance and finesse, and it is these qualities that Ruinart seeks to amplify in its Champagne.

Pinot Noir, on the other hand, is used in Ruinart’s rosé and other cuvées to provide structure, depth, and complexity. The balance between these two grape varieties—Chardonnay’s purity and Pinot Noir’s richness—is what gives Ruinart Champagne its signature style: an interplay of freshness and complexity that has made it a favorite among connoisseurs worldwide.

The Harvest: A Time-Honored Tradition

Harvesting is a crucial time for any winemaker, and for Ruinart, it is a period of great anticipation and excitement. The grapes are harvested by hand to ensure that only the finest fruit makes it to the winery. This labor-intensive process allows the harvesters to select only the best grapes, which is essential for producing a high-quality Champagne.

At Ruinart, the harvest is not merely about collecting grapes; it is about understanding the rhythms of nature and responding to them with sensitivity and care. Each year presents its own set of challenges, from weather conditions to the health of the vines, and the winemakers at Ruinart are experts at adapting to these variables. They rely on their extensive knowledge of the land and their intuition to determine the optimal moment to pick the grapes.

The Vinification Process: Where Magic Happens

Once the grapes are harvested, they undergo the vinification process, where they are transformed into base wines that will eventually become Champagne. At Ruinart, the winemaking process is a blend of tradition and innovation, with a focus on maintaining the purity of the fruit.

The first step in vinification is pressing, which is done gently to avoid extracting excess tannins or harsh flavors. The grape juice is then fermented in stainless steel tanks or oak barrels, depending on the style of Champagne being produced. The goal here is to allow the natural flavors of the grapes to shine through while maintaining a delicate balance of acidity and freshness.

Ruinart’s commitment to quality is evident in its choice of fermentation vessels. Stainless steel tanks preserve the fresh, fruity characteristics of the grapes, while oak barrels lend subtle complexity and texture to the wine. This attention to detail allows Ruinart’s winemakers to create a base wine that will form the foundation of a truly exceptional Champagne.

Once the fermentation is complete, the wine is blended to create the final cuvée. This blending process is an art in itself. Ruinart’s winemakers carefully select and combine wines from different vineyards and harvests to achieve the desired style and profile. This is where the magic happens—the blending of wines from different years and terroirs is what gives Ruinart Champagne its consistency, even though no two harvests are ever exactly the same.

The Second Fermentation and the Making of Bubbles

Once the base wine is prepared and blended, the next critical step in Champagne production is the secondary fermentation, which is responsible for creating the signature bubbles that make Champagne so distinctive. This is done by adding a mixture of sugar and yeast to the wine, which is then bottled and sealed with a temporary cap. As the wine undergoes a second fermentation inside the bottle, carbon dioxide is produced, and the bubbles are born.

At Ruinart, the second fermentation is allowed to take place in the cellars, where the bottles are stored on their sides. This process, known as “remuage,” involves gradually rotating the bottles so that the yeast sediment is collected near the neck of the bottle. This process is crucial for achieving the clarity and purity that Ruinart is known for. The longer the Champagne spends on its lees (the yeast sediment), the more complex and rich the wine becomes.

Aging and Riddling: The Secret to Complexity

After the second fermentation, the wine enters a phase of aging. This is where Ruinart’s dedication to craftsmanship truly shines. While many Champagne houses may release their bottles after a relatively short period, Ruinart allows its wines to age for extended periods in its cellars. This long aging process allows the wine to develop its signature depth, complexity, and elegance.

Ruinart’s cellars are some of the oldest and most iconic in the Champagne region. These chalk cellars, known as “crayères,” are ideal for aging Champagne because of their cool and stable temperature, which helps preserve the wine’s freshness while encouraging the development of intricate flavors. Over time, the Champagne undergoes a slow, natural transformation as it interacts with the yeast and the environment, creating a wine that is rich in texture and flavor.

During this aging period, the bottles are carefully rotated and turned through a process called “riddling” to remove the yeast sediment. This delicate task is typically done by hand, though machines are also used in modern production. The result is a Champagne that is not only bubbly but also crisp and clean, with a smooth mouthfeel and a complexity that makes every sip a delight.

The Final Touch: Disgorging and Dosage

After the riddling process, the next step is disgorging, where the yeast sediment is removed from the bottle. This is done by freezing the neck of the bottle, which causes the sediment to form a plug. The plug is then ejected from the bottle, leaving behind a clear, sediment-free Champagne. Finally, a small amount of dosage—wine mixed with sugar—is added to adjust the sweetness level of the Champagne, depending on the desired style.

The final step is the corking and labeling, and from here, the Champagne is ready for release. The meticulous care and attention to detail that goes into every bottle of Ruinart Champagne are evident in the finished product—a wine that is both expressive and refined, with a timeless appeal.

Conclusion: Ruinart Champagne—A Masterpiece in Every Bottle

The art of making Ruinart Champagne is a combination of skill, tradition, and a deep respect for nature. Every step of the process, from the vineyard to the cellar, is carefully managed to create a wine that reflects the craftsmanship and passion of those who make it. Ruinart’s dedication to quality, along with its rich history and commitment to sustainability, has earned it a place among the finest Champagne houses in the world.

Whether you’re savoring a glass of Ruinart Brut, enjoying a special occasion with a bottle of Ruinart Rosé, or indulging in the elegance of a vintage cuvée, you are experiencing more than just a drink—you are tasting a piece of history, a true work of art.