The maison was founded in 1860, as a simple farm; it was only more than a century later, in 1965, that the press and cellar were created. Paul Bara was the great founding father of the maison, closely tied to the territory and particularly to his home village of Bouzy. In 1975 it became one of the first maisons to export its products to the United States, which is still an important market for the maison, but it now exports to all five continents.
100% Pinot Noir
It is produced using the so-called methode champenoise or traditional method, in which the wine undergoes two different fermentations: the first, the alcoholic fermentation (which it shares with other wines) takes place in vats for fermentation; the second takes place directly in the bottle, and as a result of this second process, due to the presence of specific yeasts, the wine develops carbon dioxide (which gives rise to the famous bubbles when the bottle is opened).
It presents with an intense straw yellow color with golden tinges, persistent perlage. On the nose, notes of yellow apple and ripe peach, candied notes and acacia honey, pastry and flint. On the palate it is straight, fresh and precise, with a fine perlage, but with a creamy mouthfeel that reveals complexity and persistence.
A legend of champagne to be enjoyed on the best occasions.