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The Champagne Racines by Yves Ruffin is the result of an expert blend of 74% Chardonnay and 26% Pinot Noir grapes with a base from the 2017 harvest and an integration of Réserve Perpétuelle that dates back to 2012. Vinification and refinement take place in oak barrels, giving the wine complexity and depth. After draught, the wine rests on the lees for at least 4 years, achieving a perfect territorial expression. The dosage is less than 3 g/l - making it an Extra Brut, thus preserving an authentic and natural freshness.
Racines stands out for its delicate yet fresh and voluptuous aromas, with a rich and complex aromatic profile, enriched by long refinement in the cellar. As a symbol of family heritage, it celebrates the tradition of the Domaine Yves Ruffin with the use of its Réserve Perpétuelle.
On the nose, generous aromas of toast and pastry emerge, contributing to the olfactory complexity of the wine. On the palate, the Chardonnay dominates, with a tonic freshness and a marked acidity that provide vivacity and structure, accompanied by refined notes of citrus and white fruit. This balance between power and elegance makes Champagne Racines an excellent choice to accompany refined dishes or moments of celebration.
In 1971 Yves Ruffin, in countertrend to all other winemakers in ther region, decided to turn his vineyards into a biological cultivation. He is now considered the master of many young generations of wine producers and his idea has offered us environmentally-friendly and healthy products, as well as extraordinary as concerns their quality. The vineyards are located on three hectares in the territories of Avenay Val d'Or and Tauxierres, grown for 60% with Chardonnay and 40% with Pinot Noir. The company philosophy tries to mix the fineness and greatness of these two variety of vines. Vinification takes place in barrels of 12 and 30hl, made by old oak and acacia wood, due to the fact that the maison prefers the micro-oxygenation over the tannin released by the wood itself. Most vigorous wines, affected by malolactic fermentation, are obtained using vin de reserve, through solera process.
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