Variety: 70% Pinot Noir, 30% Chardonnay
Terroir: clay, limestone soils
Winemaking: hand harvest; alcoholic fermentation in stainless steel tanks; malolactic fermentation prevented; sustainable growing
The Bara property was built in 1860. In the beginning, it was a farm with stables, a cow shed, a sheep pen and a cellar; however, in 1965, the barn was transformed into a press room and a winery.
Paul Bara, the father of today’s owner Chantale, was the first of the dynasty to sell champagne under the brand of the same name in the 1950s. Chantale recalls how this man of character and conviction would often say: ‘We must keep hold of the fields to feed us’.
He also wrote a very interesting book retracing the story of his ‘beloved’ village of Bouzy, its people and their wines and culture.
In 1975, the Bara champagne house innovatively became one of the first to export its champagnes to the United States. Today, the brand has a long-standing tradition of transatlantic sales and continues to work with the same US importer as back in the day. Nowadays Paul Bara champagnes are sold on all continents of the world. In 1980, Chantale began assisting her father and soon after, in 1986, began co-running the business. The 6th generation, she gets on with excellency by being a partner and also President during 4 years of the Club Trésors de Champagne and by intiating in 2013 a major programme of renovation of the winery to enhance its winemaking capacity and precision. -Paul Bara Champagne