A Biodynamic Champagne House Rooted in Nature

Nestled in the heart of the Côte des Bar, the southernmost region of Champagne, Ruppert-Leroy has quietly become one of the most exciting names in natural winemaking. Located in the village of Essoyes—best known as the home of Impressionist painter Auguste Renoir—this small, family-run domaine is crafting expressive, terroir-driven Champagnes that reflect both a deep respect for nature and a commitment to authenticity.

A Family Legacy in Evolution

The story of Ruppert-Leroy begins in the 1970s with Gérard Ruppert, a philosopher and sheep farmer who planted a small parcel of Chardonnay vines in Essoyes. With an instinctive understanding of the land, Gérard gradually expanded the vineyard while applying organic practices long before they became fashionable in Champagne. Over time, he and his wife transitioned from raising sheep to focusing entirely on viticulture.

Their daughter, Bénédicte Ruppert, returned to the family estate in 2009 with her partner Emmanuel "Manu" Leroy. Together, they built upon Gérard’s foundations, converting the vineyards to biodynamic farming and formally launching the Champagne Ruppert-Leroy label in 2010.

Biodynamics and Biodiversity

Ruppert-Leroy's 4 hectares of vineyards are certified biodynamic (Demeter and Biodyvin), a rarity in the Champagne region. The domaine embraces a holistic philosophy, farming with the rhythms of the moon and maintaining an ecosystem where soil vitality and plant health take precedence. Lightweight tractors are used to avoid compacting the soil, and home-made preparations—like compost and cow-horn manure—nourish the vines naturally.

The estate is more than just vineyards. It’s a working farm, home to sheep, cows, horses, and chickens, all of which contribute to a healthy, balanced ecosystem. This deep integration of biodiversity underscores their belief that great wine begins with living, vibrant soil.

Natural Winemaking at Its Core

In the cellar, Bénédicte and Manu follow a minimal-intervention approach. Fermentation is carried out using native yeasts, with no fining or filtration. The wines are aged in old barrels and demi-muids for about nine months before bottling, and then aged on the lees for 18–20 months. Since 2013, they have eliminated the use of sulfur entirely, and all wines are bottled without dosage (Brut Nature)—a pure expression of both vintage and place.

Distinctive Cuvées with Character

Each of Ruppert-Leroy’s cuvées comes from a specific vineyard parcel, with its own personality:

• Fosse-Grely: A blend of Pinot Noir and Chardonnay from the original family vineyard, rooted in clay-rich soils.

• Papillon: Named after the butterflies that populate the vineyard, this cuvée reflects the original massale selection planted by Gérard.

• Les Cognaux: A single-parcel Pinot Noir from grey Kimmeridgian marl, known for its tension, red fruit, and minerality.

• 11, 12, 13...: A solera-style non-vintage cuvée that blends multiple years, capturing the nuance of aging and reserve wines.

• Puzzle: A unique one-off cuvée made with grapes from their own vineyards and those donated by neighboring organic growers after a damaging spring frost. It symbolizes community, resilience, and solidarity.

A Champagne for the Future

Ruppert-Leroy’s Champagnes are uncompromisingly honest. They are not filtered through the conventions of the Grandes Marques, but rather emerge as vibrant, living wines that speak of soil, climate, and thoughtful stewardship. With growing recognition from natural wine enthusiasts and top sommeliers alike, these wines are increasingly found on the lists of forward-thinking restaurants across Paris and beyond.

In a region often defined by industrial-scale production, Ruppert-Leroy stands apart—small in scale, bold in philosophy, and deeply rooted in nature.