Ruppert-Leroy, Champagne Brut Nature Papillon

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Pinot Noir
All cuvées are made according to the same process: vinification with natural yeast from their own grapes, without any fining or filtering. The cold settling occurs naturally with the winter frosts. Alcoholic fermentation and élevage on fine lees in 225L barrels and 500L demi-muids for 9 months. Natural malolactic fermentation, Aged on the lees in bottle for 18-20 months. 4,000 bottles produced