# Rubis des Grès (NV)

- **Producer:** S.C.EV. Liébart-Régnier
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €43
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** strawberry, blackberry, redcurrant, morello cherry, butter, cream, wet stones

## About this wine

Liébart-Régnier Rubis des Grès is a Non-Vintage rosé Champagne produced by S.C.EV. Liébart-Régnier. It is made exclusively from Pinot Noir grapes sourced from the 'Les Grès' parcel in Vauciennes, a sub-region of Champagne known for its sandstone and sand soils. The wine's name, 'Rubis des Grès,' highlights this unique terroir. The Liébart-Régnier family has a long history in Champagne, with the current estate led by sisters Alexandra and Marion, who are committed to sustainable practices. The wine is produced using the 'Saignée' method, which involves macerating the Pinot Noir with its skins to achieve its characteristic color and depth.

## Interesting facts

- The name 'Rubis des Grès' translates to 'Ruby of the Sandstone'.
- It's a 'Saignée' rosé, a method involving skin maceration.
- The vines are grown on a single parcel called 'Les Grès'.
- The estate has been in family hands for over seven generations.

## Food pairing

The wine's full body and rich character can stand up to richer proteins like duck and game. The bright acidity cuts through the richness of fatty meats and creamy sauces, while the red fruit notes in the wine complement fruit-based sauces and accompaniments. The wine's minerality can also provide a counterpoint to seafood.

## Wine making process

Liébart-Régnier Rubis des Grès is produced using the 'Saignée' method, a technique where Pinot Noir grapes are macerated with their skins to extract color and flavor, resulting in a rosé Champagne. The grapes are fermented in stainless steel tanks, and the wine also undergoes malolactic fermentation. Following fermentation, the wine is aged for three years in the cellar, allowing for the development of complexity. The estate emphasizes sustainable viticulture, holding certifications for High Environmental Value and Sustainable Viticulture in Champagne, and is currently in organic conversion.