Bruno Paillard


Maison BRUNO PAILLARD sprang from its founder’s desire to create a champagne different from any other; extremely pure. A great champagne for BRUNO PAILLARD is – above all – an “assemblage”, blending: of diverse crus, grape varieties and vintages. It is about the constant desire to capture the quintessential finesse and elegance which champagne can bring when it is served with love and care. The BRUNO PAILLARD style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture. The effervescence has to be delicate. The bubbles are very tiny, almost microscopic, yet they are what release the wine’s aromas and give it a smooth and creamy texture on the palate. The colour has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades. The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted. The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness. Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.


Fax: +33 (0) 3 26 36 57 72



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Bruno Paillard was born in Reims in 1953. His lineage of brokers and growers in the two Grands Crus villages of Bouzy and Verzenay dates back to 1704. Following in the family’s footsteps, he started working as a broker in 1975, acquiring a deep and extensive knowledge of Champagne.

But after six years, he had an overwhelming desire to create a different Champagne: one that would go beyond what existed in terms of purity and elegance.

He was 27 years old and didn’t have a penny to his name, let alone a vineyard. In January 1981, armed with nothing but his sense of determination, Bruno Paillard sold his old Jaguar, a collector’s item, to fuel his dream and start his company.

This might have seemed like a moment of madness in a region that had not seen a new house in nearly a century, and which was characterised by a conservative attitude.

However, this young champagne pioneer was determined to achieve his dream.

Bruno Paillard started producing his champagnes in a rented cellar using carefully selected grapes from independent growers.

In 1984, he invented the first totally “above-ground” cellar. This brand new design allowed him to strictly regulate the temperature, lighting and humidity.

And soon, the very personal style of his wines begins to seduce. BRUNO PAILLARD Champagnes are first recognised by the English Press as some of the best wines of the region. In 1988, the famous critic Hugh Johnson defined the house as “A small but prestigious young champagne house with excellent silky vintages and non vintage!”

In 1990, Bruno Paillard drew the current winery with architect Jacques Bléhaut: a state of the art structure with stainless steel, glass and wood symbolizing the three noble vessels of Champagne.

Revolutionary, this new cellar combines the traditional know how with the newest qualitative techniques.

In 1994, Bruno Paillard bought his first vineyard: three grand cru hectares in Oger in the Côte des Blancs.

From this point on, he patiently began to build up his remarkable vineyard that now covers 32 hectares, including 12 grands crus that provide more than half of all the grapes that the house needs. The remainder are still purchased from the same independent growers, from more than 30 different villages, who have been Paillard’s partners for many years now.

In January 2007 his daughter, Alice Paillard, decided to join and continue the BP family adventure. Having worked in the vineyards and then in the cellar for the first year, this was followed by four years dedicated to developing exports. Alice now co-manages the Maison with her father.

Today the Maison BRUNO PAILLARD – still independent and resolutely faithful to its style – export 75% of this wines through 30 different countries – mostly to Europe, Asia and Northern America.

Wherever they are represented, the Champagnes of BRUNO PAILLARD are exclusively sold through restaurants and fine wine stores. This selective distribution is a guarantee of quality for the client thanks to the good care of sommeliers and fine wine merchants for each bottle.

Practices & Techniques


Maison BRUNO PAILLARD sprang from its founder’s desire to create a champagne different from any other, extremely pure and rare.

At harvest, the Maison receives grapes from over 40 carefully selected crus. The challenge is to allow the best expression of each and then comes the freedom to blend.

The grapes are crushed in the press house nearest to the vineyard and the must is transported to the winery in Reims where 96 stainless steel tanks (from tiny to large) and 400 barrels await.

Only the juice from the first pressing is used, the first 50cl yielded by each kilo of grapes.

In the winery, the must is divided between tanks or barrels according to their origins, grape varieties and even particular parcels. Alcoholic fermentation occurs in open tanks or in small oak barrels.

Then, the malolactic transformation is allowed to happen. In fact, the acidity level of Bruno Paillard Champagnes is, on average, higher than others as only the first pressing is kept, and because we use a high proportion of chardonnay from the best growths. The malolactic fermentation enables a natural reduction of this acidity and creates pure, elegant and unaltered wines.

After the fermentation, the wines are known as “vins clairs”. They are still wines.

Besides the characteristics of their grapes varieties, each one of these wines holds the personality of a vineyard or an individual parcel of the Champagne Area.

This is the scale on which BRUNO PAILLARD orchestrates each cuvée.


Between January and Easter, the main activity is the preparation of the blends.

All this work requires patience… At the end of winter the wines are too closed to express their full potential… From then on, because of course they are alive, they are constantly changing. Between the first series of tastings and the final blend, nearly 6 months will pass.

Bruno Paillard, Laurent Guyot et Alice Paillard, regularly taste the 500 barrels and 110 cuvées, born from the first fermentation. After many tastings, they select the wines that will compose each Cuvée of the BRUNO PAILLARD Champagnes.

For multi–vintages, it is about faithfully reinterpreting the blend originally created by Bruno Paillard. Reserve wines (up to 50% of the blend) and the diversity of the cru are instrumental in this respect. So the multi vintage blends are not just blends of cru and grape varieties, but also blends of years and winemaking techniques: steel tanks or oak barrels.

On the other hand, BRUNO PAILLARD Champagne Vintages express the quintessence of one specific year. Bruno Paillard creates a different blend for each vintage, concentrating on the personality of each harvest, and any specific vintage could create a “Blanc de Noirs” (Pinot Noir only), or a “Blanc de Blancs” (Chardonnay only), or a “Assemblage Pinot Noir and Chardonnay.”


Ageing takes between two and four times longer than the minimum required by the appellation, allowing wines to really develop their complexity.

During the spring following the harvest, once the blends have been determined, the wines are bottled in either half bottles, 75 cl bottles, magnums, Jeroboams or Methuselahs – including the necessary yeast for their second fermentation.

Each bottle is sealed with a temporary cork and laid down in the cellar for several years. An extended ageing process then commences, with the wines protected from light and oxygen and stored at a perfectly stable temperature of 10.5°C (51°F).

BRUNO PAILLARD Champagnes are aged much longer than the required time: from three years for Première Cuvée up to eight to ten years for N.P.U. – “Nec Plus Ultra”.

The bottle fermentation happens during the first month. As the bottle is sealed, CO2 cannot escape, as it would during the first fermentation in barrels or open tanks.

Therefore CO2 dissolves into the wine… creating thousands of tiny bubbles that will get thinner and smaller year after year.

After a few weeks, the yeast dies, settles in the bottle and slowly releases aromas and flavours into the wine.

From this slow and mysterious alchemy, BRUNO PAILLARD Champagnes get their finesse and complexity.


After this long sleep in our cellar, the lies will form a deposit. It is necessary to collect this yeast sediment into the neck of the bottle.

The ancient technique of hand riddling was quite a long and irregular process; some “pupitre” were used for that: bottles were almost horizontally settled. Through daily moves of rotation and tilt, the “Remueur” bring them to a vertical position (after about 30 handlings during one to two months).

At BRUNO PAILLARD Champagnes, only Jeroboams and Methuselahs are riddled this way.

The invention of “gyropalettes” has come to play an essential role in guaranteeing quality. Gyropalettes work with a consistency and precision that no man could replicate. They turn the bottle by an angle of precisely one degree and rotate it 1/12 of a turn.


After 8 or 10 days of riddling by gyropalettes, our bottles are kept upside down (“sur pointe”), sediment on the cork, ready to be disgorged….

Once the bottle is “sur pointe”, the next step is to expel the sediment to obtain a clear and bright wine. It’s the disgorgement.

In the past, disgorgement was made “à la volée”: a man held the bottle head down, opened it and up righted it very fast. Just enough wine was lost to make sure no sediment was left. But, once again, this operation could not guarantee perfect regularity.

Today, the neck of the bottle and its sediment are frozen at -25°C – which allows for easy extraction of the sediment – bottle standing – and limited and regular loss of wine.
After this “open heart surgery”, BRUNO PAILLARD Champagnes are systematically sent back to the cellar for a few months convalescence before they are labelled for export – 5 months for the youngest to 12 to 18 months for the oldest.

From this day, a process of ageing begins that is unique to Champagne. The aromatic, visual and taste evolution of the wine, going through fruits, flowers, spices is the beloved journey for a champagne lover.

The date of “dégorgement” is so important that BRUNO PAILLARD was the first Maison to print it on the back label of each and every bottle since 1983.


It is at this point that we move on to the “dosage”; one to two centilitres of wine were lost during disgorgement and will be replaced with reserve wines containing a small amount of cane sugar – “Expedition liqueur”. Sugar content is zero for “non dosage, zero brut” and less than 7g/L for extra brut. It can reach up to 15 grams of sugar per litre of wine for “brut”, whilst the “extra dry” are sweeter, the “demi–sec” and”sec” are sweeter still…

All BRUNO PAILLARD Champagnes are Extra Brut with a very low dosage, maximum : 6 grams per liter. This contributes to respecting the original purity of the wines and ensures energy, tension and length can be expressed.

Estate Vineyards / AVA

Champagne is rich in its extreme diversity… different terroirs and crus all have unique personalities. For one house, putting together a wine is very like for a painter carefully choosing the origin of colours.

The house has consistently worked with grapes grown by the same families since it was founded. Likewise, parcels of land have been carefully chosen. Because, for Bruno Paillard, it is not about dominating one village but about tirelessly seeking out different terroirs to allow the personal expression of the champagne and have a clear vision of creating wine.

The vineyard is the fruit of a patient quest, guided by a profound understanding of Champagne and a very clear vision of the wine to be created.

BRUNO PAILLARD’s vineyards cover 32 hectares (79,5 acres) of land over the best Crus of Champagne: Le Mesnil sur Oger, Oger, Cumières or Verzenay, for example. Les Riceys is the exception; situated in the south of Champagne, it is the undisputed flagship of the Aube. Altogether it represents over 100 plots, each with a different terroir.

12 hectares of the vineyards are classified as “Grand Cru” which is remarkable knowing that grands crus represent only 17 of the 320 villages of Champagne.

The vineyards now provide from 50 to 60% needs in grapes.

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