It was in 2009 that Bénédicte Ruppert and Emmanuel Leroy decided to go into viticulture. They took over vines belonging to Bénédicte's parents, and a year later released their first cuvée. In 2010, Bénédicte met Pierre Masson, a recognized specialist in biodynamic viticulture. Something clicked. In the end, it's just an extension of their lifestyle. The Ruppert-Leroy farm is almost completely self-sufficient, "planted" in the middle of forest and fields.
The winegrowing couple are firmly convinced that no great wine can be made from deficient grapes. The balance of a building does not hang by a thread, but by the choice of the first stones. For them, this question of harmony goes beyond the cultivation of vines: the entire wine estate is set with trees, plants, cows and goats. While the vegetable garden feeds the family, over 35 seedlings feed the vines.
Enriching biodiversity responds to a global emergency, and Man is a link in the chain that must accompany it without distorting it. To this end, biodynamic viticulture guides the couple on a daily basis. The vines are grassed and aerated, the soil never compacted. Compost, decoctions and horn dung are made on site. All these preparations contribute to a varied and rich soil.
Bénédicte and Emmanuel have a very contemporary vision of wine. They work as naturally as possible, with a minimum of intervention on the wines. Each parcel is vinified separately, each vintage identified. The results prove them right, with cuvées that are full-bodied, taut and delicious.
The Ruppert Leroy wine estate is a model of success, and respect for the ecosystem is paramount for these nature lovers.
The Ruppert Leroy range is made up mainly of brut nature champagnes, most of which are still called zero dosage, including the cuvées. 11,12,13..., Fosse Grely, Papillon, Martin Fontaine, Les Cognaux, 1er Jour de Vendanges and La Bergerie.
The particularity of Champagne Ruppert Leroy also lies in the location of the vines, as the terroirs are situated just a few kilometers from Chablis. The influence of limestone is therefore greater than on most Champagne terroirs.
Production is minimal: only 20,000 bottles are produced each vintage. The balance between the natural liveliness of the terroir and the vinosity sought during winemaking is just incredible. Most of Ruppert Leroy's champagnes contain little or no sulfur, revealing a singular character. Each of Bénédicte and Emmanuel Leroy's creations is a piece of jewelry.
Quantities are very limited!
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