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Prestigious partnership for the launch of Mumm RSRV Blanc de Noirs 2012

Collaborazione di prestigio per il lancio di Mumm RSRV Blanc de Noirs 2012
An exclusive event to unveil to the press the launch of Mumm RSRV Blanc de Noirs 2012 through an unforgettable encounter of excellence: the extraordinary flagship champagne of Maison Mumm, Davide Oldani’s two Michelin stars cuisine, the special 3D pasta shapes designed by BluRhapsody.

“Only the best” was Georges Hermann Mumm’s motto. A statement that leaves no room for compromise. And those who have had the pleasure of discovering RSRV champagne collection can claim they fully understand the intensity of his words. RSRV is a collection of 100% Grand Cru cuvées: a selection of five extraordinary champagnes that were historically created for a select circle of insiders as a personal tribute of the house. A tradition that has been handed down since 1838.

On 20th June at 1 pm, at Davide Oldani’s Michelin-starred restaurant D’O, Mumm organized a tasting event and press presentation to celebrate the arrival in Italy of the emblematic cuvée RSRV Blanc de Noirs 2012. A fine wine for connoisseurs, the exceptional result of an extraordinary grape harvest leading to this elegant champagne having highly-refined aromatic complexity.

Wine tasting was enriched by Davide Oldani’s Michelin-starred cuisine, enhancing flavours and interpreting the amazing 3D pasta shapes designed by BluRhapsody in a super-limited edition for this event: “Acini d’uva” (Grape berries) and “Drone di semola” (Semolina drone), created to pay tribute to the Maison by symbolically recounting it through two of the pillars that make it great: tradition (grapes, the origin of everything) and innovation (a drone is used by Mumm to monitor the ripening of grapes in its vineyards).

Chef Oldani served “Acini d'uva” replicating a bunch of black grapes in the dish, by alternating purple pasta spheres (the colour was made by BluRhapsody using actual grape skins in the dough) and purple potato gnocchi, seasoned with ricotta cheese and must. “Drone di semola” was served with tuna sauce and summer truffle.

A narrative that was an authentic feast for the senses.


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