Ruppert Leroy
Champagne Les Cognaux 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 | Natural malolactic fermentation; maturation on the lees in barrels and demi-muids for 9 months; ageing from 18 to 20 months in bottle sur lattes. |
- Grape and style: 100% Pinot Noir, Brut Nature sparkling wine with no added sugars
- Vinification: Traditional Method with 9 months in barrel and 18-20 months ageing on the lees
- Aroma: notes of wild strawberry, plum, nectarine and ripe lemon
- Taste: taut and silky on the palate, with good persistence and a mineral finish
- Pairings: ideal with shellfish, lean fish, delicate starters and fine cheeses
Description
What kind of wine it is
The Champagne Les Cognaux Pinot Noir Brut Nature by Ruppert Leroy is a Blanc de Noirs made exclusively from Pinot Noir grapes. Crafted using the Traditional Method, it reveals an expressive aromatic profile with clear notes of wild strawberry, damson plum, nectarine and ripe lemon. On the palate, this Brut Nature displays a chiselled, taut and silky sip, offering a defined tasting experience that culminates in a persistent mineral finish. It pairs with great precision with shellfish dishes, lean fish and cheeses.
Where it comes from
This Champagne originates from the eponymous French region, within the Les Cognaux plot managed by the Ruppert Leroy winery. The vines grow on a distinctive clay-limestone soil, characterised by a marked prevalence of grey clay. This geological composition, cultivated following careful organic and biodynamic practices, imparts a pronounced gustatory tension to the wine. The meticulous agronomic care results in a glass that is a true expression of the terroir.
How it is produced
Vinification begins with alcoholic fermentation and maturation on the lees for nine months in barrels. During this stage, natural malolactic fermentation takes place, essential for harmonising the wine's structure. The prise de mousse occurs in the bottle according to the Traditional Method, followed by ageing on the lees for about twenty months. The production cycle concludes with no dosage, preserving a dry character and a clear gustatory definition.
History and Curiosities
Produced on the family estate of Bénédicte Leroy, Champagne Ruppert-Leroy Les Cognaux expresses the authentic essence of its terroir. This Blanc de Noirs, made from 100% Pinot Noir grapes, originates from distinctive clay-limestone soils. Harvested in 2019, this elegant Brut Nature with zero dosage is vinified without added sulphites and aged in barrels for nine months. Awarded 92 points by Wine Spectator, the wine boasts organic and biodynamic certification, offering a sensory experience of absolute excellence.
Awards
-
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1980
- Hectares: 4
| Name | Ruppert Leroy Champagne Les Cognaux Pinot Noir Brut Nature |
|---|---|
| Type | White organic 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 Produced on the family estate of Bénédicte Leroy, Champagne Ruppert-Leroy Les Cognaux expresses the authentic essence of its terroir. This Blanc de Noirs, made from 100% Pinot Noir grapes, originates from distinctive clay-limestone soils. Harvested in 2019, this elegant Brut Nature with zero dosage is vinified without added sulphites and aged in barrels for nine months. Awarded 92 points by Wine Spectator, the wine boasts organic and biodynamic certification, offering a sensory experience of absolute excellence. |
| Origin | Champagne region, France |
| Soil composition | Clay-calcareous soil with a prevalence of grey clay |
| Harvest | 2019 |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | No added sulphites. Alcoholic fermentation and maturation on the lees in barrels and demi-muids for 9 months. Natural malolactic fermentation. Ageing from 18 to 20 months in bottle sur lattes. |
| Aging | Natural malolactic fermentation; maturation on the lees in barrels and demi-muids for 9 months; ageing from 18 to 20 months in bottle sur lattes. |
| Allergens | Contains sulphites |