Champagne Ruppert-Leroy: Biodynamic Artistry from the Côte des Bar

A Family Legacy Rooted in Terroir

In the heart of the Côte des Bar, in the small village of Essoyes, Champagne Ruppert-Leroy embodies a deep commitment to the land and the art of biodynamic winemaking. Originally established as a sheep farm in the 1970s by Gérard Ruppert, the estate gradually shifted its focus to viticulture. Today, under the guidance of Bénédicte Ruppert and her husband Emmanuel Leroy, the house continues to cultivate vines with the utmost respect for nature, fully certified in biodynamic farming since 2014.

A Vineyard Shaped by Nature

The estate spans 4 hectares across three distinct parcels: Fosse-Grely, Les Cognaux, and Martin-Fontaine. Each vineyard is meticulously farmed using biodynamic principles, with herbal infusions and compost preparations enhancing the vitality of the soil. The vines thrive in a mosaic of limestone-rich soils, imparting a unique mineral intensity to the wines. No herbicides or synthetic treatments are used, and every harvest is done by hand to preserve the purity of the grapes.

Single-Vineyard Cuvées, Pure Expressions of the Terroir

Champagne Ruppert-Leroy follows a single-vineyard, single-vintage approach, ensuring that each cuvée reflects the characteristics of its specific terroir. The signature Fosse-Grely cuvée blends Pinot Noir and Chardonnay from clay-limestone soils, delivering a rich yet vibrant profile. Les Cognaux, made exclusively from Pinot Noir, reveals deep fruit complexity and a striking mineral backbone, a testament to the marine fossils embedded in its chalky soils. Meanwhile, Martin-Fontaine, a pure Chardonnay cuvée, offers refined elegance and a saline finish, showcasing the expressive potential of limestone terroirs.

Minimal Intervention, Maximum Authenticity

The winemaking philosophy at Ruppert-Leroy is centered around non-interventionist methods, allowing the wines to evolve naturally. Fermentation occurs with indigenous yeasts, with no added sulfites, no fining, and no filtration. Each wine is aged for nine months on fine lees in oak barrels before being bottled for an additional 18 to 20 months of aging on lees. The result is a collection of **Brut Nature champagnes**, free from dosage, that fully express the unaltered essence of their terroir.

A Champagne House of Rare Elegance

With an annual production of approximately 22,000 bottles, Ruppert-Leroy remains a sought-after name among connoisseurs and sommeliers. These champagnes, found in select fine dining establishments and wine cellars, captivate enthusiasts with their precision and authenticity. Their commitment to biodynamics, combined with an uncompromising approach to winemaking, has positioned them as one of the most respected artisanal producers in the Côte des Bar.