Ruinart Champagne

FOR ANY BRAND mulling its carbon footprint, shipping eventually raises its polluting head. In wine, the problem is especially fraught; protection can’t be compromised in the name of sustainability. Ruinart toiled for two years, creating seven prototypes before devising a solution with an innovative second skin. The moulded paper shell serves as both a layer against the elements and an elegant dinner jacket. Made of cellulose fibres from eco-managed European forests, the skin is nine times lighter than previous gift boxes the wines were shipped in, which results in a 60 per cent reduction in carbon emissions. It’s recyclable, obviously, while also enhancing the bottle’s elegant sensibility.

Its preservation chops impress as much as the eco-friendly statistics. Wine needs safeguarding against light as well as bumps in the road. A new technique infused the cellulose with a natural metal oxide that reinforced opacity. The matte textured skin also resists water, maintaining its integrity in refrigerated shipping and even, for several hours, in a bucket of ice.

As befits a champagne maison, a discreet monogrammed button releases it into your grateful hands.