The heritage of excellence

Ruinart’s bubbles will be the protagonists of the new Identità di Champagne 2016 event

29-12-2015
The collaboration between Identità Golose Milano

The collaboration between Identità Golose Milano and Ruinart continues, this year with a great new event called Identità di Champagne, on 6th-8th March, within our Congress

Maison Ruinart’s history is a dynasty saga marked by an extraordinary destiny. It all begins in Reims with the brilliant idea of an erudite Benedictine monk, Dom Thierry Ruinart, who came from a family of fabric merchants. He sensed that this new «sparkling wine», created in Champagne, where he was born, had a great future ahead.

In 1729 Dom Ruinart and his nephew Nicolas materialized this forward-looking vision of selling this wine outside the region by abandoning fabric trading. The Ruinart invested in a unique place, buying the crayères: these were chalk caves anciently used to build Reims and its defensive walls, now chosen to preserve wine, at a constant temperature, without any fluctuation.

The Maison is today a feather in the cap of the LVMH group. The Chefs de caves keep alive the dream of paying homage to the nobleness of Chardonnay, a fragile and rare grape variety, which triumphs all through their range. Since 2007 the Ruinart winery is guided by Frédéric Panaïotis, originally from Champagne. A notable oenologist, he dedicated his career to Champagne and will be in Milan with us from the 6th to the 8th March for a new part of our Congress: Identità di Champagne.

The first edition of Identità di Champagne will be an extraordinary event that will have Monsieur Panaïotis on the stage together with 6 great chefs: two per day, from noon to 3 pm, they have to create the best match between champagne and food, a reverse game that creates a direct confrontation between two chefs, the one cooking and the chef “de cave”, resulting in a unique experience.

Antonio Guida, Andrea Berton, Moreno Cedroni, Claudio Sadler, Caterina Ceraudo and Franco Pepe will create new recipes for Identità di Champagne (check the online programme to reserve a seat). There will only be 20 places available to participate in this unique experience and in the direct dialogue between the two chefs. To find out more about this reality, we asked a few questions to Riccardo Caliceti, Brand Manager Italia Ruinart.

Ruinart began collaborating with Identità Golose a few years ago and this synergy made us build this project together. What do you think about the future of the Brand in Italian gastronomy?
We’ve been partners of Identità Golose Milano for 3 years now and for us it’s become a not-to-be-missed event, very interesting for food & beverage professionals. We’re happy to launch the Identità di Champagne format in the 2016 edition. We believe it’s important to grow taking into account the new trends that are influencing Champagne consumption too, paired with an exceptional culinary offer as the one we’ll present during the event.

What are the main projects for Ruinart Italia in 2016?
We will continue to keep a strong connection with contemporary art, thanks to our website www.ruinartnetwork.com which will be constantly updated with all the most relevant contemporary art exhibitions which we’ll also present to all “ruinarters” through our newsletters. There will also be the White Summer event, celebrating summer, during which enthusiasts will be able to taste Ruinart Blanc de Blancs paired with finger food specifically created for this special Cuvée. And then there will be the end-of-the-year offers, with our limited edition wines that are always much awaited.

Is the daily luxury of drinking champagne by the glass an added value for Ruinart?
For sure, legitimising the daily consumption of Champagne, besides the usual anniversary or holiday celebrations, represents a plus for bubbles in general and thus for Ruinart too. We strongly believe in this trend, which is becoming stronger and stronger in Italy. It is also thanks to the Ruinart Network and to the visibility in the participating restaurants and in the Interpretation dinner events that Ruinart bubbles can be drunk more easily all year round.

Do you have a wish for this end of the year, a toast to make?
I wish it will be a sparkling one, better so if with bubbles from the most ancient Maison de Champagne.

The entrance to the Maison in Reims

The entrance to the Maison in Reims

The cellars in Reims

The cellars in Reims


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