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Bruno Paillard

Bruno Paillard was born with wine in his blood in Reims in 1953, into a family who had been established champagne vignerons and brokers since 1704. Bruno became a broker himself, but in 1981 started his own champagne house, the first in over a century, and it remains an independent family-run house today. Bruno Paillard have 30 hectares of their own vineyards spread throughout the best Crus of the champagne region, which altogether represent over 100 plots, each with its own terroir [12 hectares are classified as Grand Cru], and these represent around 60% of their output. Additionally they work with grapes grown by the same families since the house was founded and this variety allows them to craft a superb range of champagnes. They take an organic approach and no herbicides or pesticides are used, and only certified organic fertilisers. The wines are produced in a state-of-the-art winery built just outside Reims designed by Bruno in 1990, the structure is made from wood, glass and stainless steel, symbolizing the three vessels used in the production of champagne. Stringent quality control at every stage of the process ensures a quality product. They only use the first pressing for their champagnes and for the first fermentation each cru is produced separately in stainless steel tanks or oak barrels depending on the cuvée. The wines undergo extended lees ageing, two to four times longer than the minimum requirement. They have printed the date of disgorgement on every bottle since 1983; the first champagne house to do this. The house style is achieved by blending each vintage with 25 to 50% reserve wines, which is rare in champagne for a non vintage brut. The dosage is also kept low at 6 grams of sugar per litre of wine, and so the character of Bruno Paillard is extremely pure, fresh, dry and vibrant, capturing the quintessential finesse and elegance of champagne.