Bruno Paillard, an independent, family-run Champagne House
This young, family-run Champagne House was born of founder Bruno Paillard's desire to create champagnes of great purity, combining finesse, complexity, minerality and light effervescence.
Born in Reims in 1953, Bruno Paillard started out as a wine broker in 1975. In 1981, he decided to create his own Champagne House. In 1984, he invented Champagne's first completely above-ground cellar: a revolutionary concept at the time. The personal style of his wines soon won him over. In 1988, the great English critic Hugh Johnson described the House as "small but prestigious, a young Champagne house with silky, excellent wines".
In 1990, he created a highly contemporary cellar that combines the traditions of Champagne with the highest-quality innovations. In 1994, he began to build up a remarkable vineyard which today covers 25 hectares, 12 of which are Grands Crus, supplying more than half the House's needs.
Today, Bruno Paillard continues to operate independently, exporting over 75% of its production to some thirty countries through a highly selective network.
Bruno Paillard Champagnes
The highest standards of quality are present at every stage of champagne production. All the care given to the vineyards is geared towards sustainable, expressive viticulture: ploughing, partial grassing of the soils, regular analyses and individualized, certified organic soil improvers, and no weedkillers or pesticides are used.
For Bruno Paillard, a great champagne is above all a champagne of blends, grape varieties, crus and vintages. At Bruno Paillard, the incorporation of reserve wines varies from 25% to 50%. In the cellar, bottles are aged 2 to 4 times longer than required by Champagne regulations, up to 15 years for N.P.U. The dosage, always in Extra-Brut, is reduced to a minimum, to respect the original purity of the wines. After disgorging, the wine is systematically rested in the cellar for 5 to 18 months, depending on the cuvée, before shipping.
In 1983, Bruno Paillard was the first to inform wine lovers of the month and year of disgorgement on the back label of his bottles. Widely acclaimed by connoisseurs, this initiative has since been followed by others in Champagne.