The maison was founded in 1860 as a simple farm; only more than a century later in 1965 the mash and cellar was created. Paul Bara was the great founding father of the maison, inextricably linked to the territory and in particular to the village of origin, Bouzy. In 1975 it will be one of the first fashion houses to export its products to the United States, an important market still today for the fashion house which, however, exports to all five continents.
Pinot Noir 80%
It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). The vin claret obtained, after fermentation, rests on the lees for at least 24 months before being disgorged.
It has an intense straw yellow color with golden glazes, persistent perlage. On the nose notes of candied fruit, pastry and flint. Powerful in the mouth, but still fresh to drink with a great acidity on the finish. Sip that returns to the spice and persistent.
It goes very well with fish-based dishes (fried fish, baked fish) or with a rather fatty first course. Also perfect to be enjoyed by the glass.