Our story

Slide 1 Slide 2 Slide 3

In 1971, Yves RUFFIN decided to convert his grapevines to organic culture. He therefore went against the trend, at a time when vinegrowers and technicians had not truly considered the effect of their growing practices on the environment.

 

Opting for an organic system seemed like a backward step; thirty years later, the few pioneers who chose to go against the stream have been shown to be right.

 

Organic culture consists of managing the balance between soil, plants and climate, as opposed to conventional culture which attempts to master the soil and the plants, since it can’t control the third.

 

In the vineyard, compost alone is used to enrich the soil. Work on the soil is delicate in our northern areas,and in our narrow rows (only 1.10m apart). Weeds and grass are allowed to grow naturally from the end of July until mid-April, when the soil is worked mechanically with rotovators and rakes.

 

Organic viticulture is demandingin terms of labour:not only working the soil, but also work on the plants (disbudding, trellising and pruning), which requires considerable care. In fact, the leaves and the grapes must be ventilated and well-exposed, since we only use contact treatment products. Because of this, the speed of intervention and the quality of the spraying are critical.

 

In Champagne, the five main difficulties which we have to overcome are the following:

 

 

Harvesting is usually carried out in mid-September, by hand.

 

We use a traditional vertical 4,000 kg press.

 

Our entire wine-making process is carried out in wood (oak and acacia); we do not use new wood, because we are looking for micro-oxydation and not tannin from the barrel. We also use vats (from 12 – 30 hl) to obtain a subtle woodiness.

 

Depending on the year, the ageing of our wines takes from six to eight months. These undergo their malo-lactic fermentation and are filtered; we practise the Solera method and keep our reserve wines in 24 hl oak vats.

 

In 2008, Sylvie Ruffin took over from Thierry and continues, in her choice of cultures and wine-making in wood, the traditions which made Yves Ruffin etFils champagnes famous.

 

 

Sylvie Ruffin

 

Champagne Yves Ruffin : Viticulteur agrobiologiste Marne. Vente champagne bio en France.