Ruppert Leroy
Champagne Papillon Pinot Noir Brut Nature
| Denomination | AOC Champagne Blanc de Noirs Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Aged for 18 to 20 months in bottle on the lees; alcoholic fermentation and maturation on the lees in barrels and demi-muids for 9 months. |
- Grape variety and style: biodynamic, 100% Pinot Noir, Blanc de Noirs, zero dosage
- Awards: 92/100 from Wine Spectator; ageing potential 5–10 years
- Aromatic profile: ripe blood orange, stewed apple, peach and red fruits
- Perlage and taste: creamy bubbles, dry, direct and enveloping palate
- Serving and pairings: 10–12 °C; starters, lean fish and cheeses
Description
What kind of wine it is
Champagne Papillon Pinot Noir Brut Nature is a biodynamic wine that represents the pure expression of the Pinot Noir grape variety. Produced using the Traditional Method, it features a non-dosed profile that offers a dry, enveloping and direct sip. On the nose, it reveals clear notes of ripe blood orange, baked apple, peach and delicate red fruits. On the palate, the attack is frank and well balanced by a creamy mousse that adds depth, ensuring a solid structure and making it ideal for slow ageing in the cellar.
Where it comes from
The grapes come from the single parcel La Fosse in Essoyes, carefully tended by the artisan producer Ruppert Leroy. Situated on four hectares within the grounds of a former sheepfold, the estate is run by Bénédicte Leroy with a deeply nature-respecting approach to viticulture. The meticulous dedication in the vineyard yields a Blanc de Noirs of remarkable aromatic precision, distinguished by its exquisite finesse and acclaimed for its high quality by the critics at Wine Spectator.
How it is produced
Vinification involves alcoholic fermentation and maturation on the lees in barrels for a period of nine months. The subsequent prise de mousse takes place in the bottle according to the Traditional Method, followed by ageing that ranges from eighteen to twenty months to enrich its organoleptic complexity. Disgorgement, carried out without the addition of sugar, defines its pas dosé essence. This wine expresses its characteristics best at a temperature of 10-12 °C, paired with starters, lean fish and cheese selections.
History and Curiosities
Founded in 1980 in the premises of a former sheepfold, the artisanal winery Ruppert Leroy has been run by Bénédicte Leroy since 2009. This exceptional biodynamic Champagne originates from the evocative “La Fosse” plot in Essoyes, expressing the true spirit of the region. A Blanc de Noirs made exclusively from Pinot Noir, produced without any dosage. Awarded 92 points by Wine Spectator, it matures for nine months in barrel and rests for eighteen to twenty months on the lees in bottle, offering a dry and enveloping sip, ideal for enhancing any convivial occasion.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1980
- Hectares: 4
| Name | Ruppert Leroy Champagne Papillon Pinot Noir Brut Nature |
|---|---|
| Type | White biodynamic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Ruppert Leroy |
| Story | History and Curiosities Founded in 1980 in the premises of a former sheepfold, the artisanal winery Ruppert Leroy has been run by Bénédicte Leroy since 2009. This exceptional biodynamic Champagne originates from the evocative "La Fosse" plot in Essoyes, expressing the true spirit of the region. A Blanc de Noirs made exclusively from Pinot Noir, produced without any dosage. Awarded 92 points by Wine Spectator, it matures for nine months in barrel and rests for eighteen to twenty months on the lees in bottle, offering a dry and enveloping sip, ideal for enhancing any convivial occasion. |
| Origin | Parcel "La Fosse", Essoyes, Champagne, France |
| Fermentation | 9 months |
| Production technique | Classic method (traditional method) |
| Wine making | Fermentation and maturation on the lees in barrels and demi-muids for 9 months; sparkling wine production using the traditional method; bottle ageing on the lees for 18–20 months; no dosage (pas dosé). |
| Aging | Aged for 18 to 20 months in bottle on the lees; alcoholic fermentation and maturation on the lees in barrels and demi-muids for 9 months. |
| Allergens | Contains sulphites |