Bruno Paillard

Champagne Extra Brut
Assemblage Millésime 2015

Bottle 0,75 L

EUR 102.00

Vat included

In Stock

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Extra Brut
Pinot Noir 58%, Chardonnay 42%
Winery area
A.O.C. Champagne
Winery category
12% Vol.
Product Code

Champagne Bruno Paillard
Assemblage Millésime 2015

The Champagne Assemblage Millésime 2015 by Maison Bruno Paillard is obtained from the first pressing only, the purest one, of 8 extensive terroir of Pinot Noir (58%) and Chardonnay (42%), 25% of which is vinified in old small oak barrels. The wine rests at least 7 years in the cellar, including a minimum of 18 months rest after disgorging, reaching a final dosage of 4.5 g/l - making it an Extra Brut This time grants it a delicate sensation and concentrario, follwed by an insisting salty freshness.

The Champagne Assemblage Millésime 2015 has a deep golden colour, with bright sparkling bubbles. On the nose it smells initially of strawberries, before turning into cassis. Red organge and pomplemousse slowly take adgantage. After letting the wine breathe, one notices hints of licorice and Sichuan pepper, particularly intense and concentrated. On the mouth the attack is lively, as fruity and salty as the smell. Notes of candied orange and black ripe currants are supported by a strong texture. The finish is long and flies towards cocoa powder and dried fruit.


Champagne Bruno Paillard

Bruno Paillard was born in Reims in 1953 and started his activity as courtier in 1975. In 1981 he founded the Maison with his name: Champagne Bruno Paillard. Nowadays he owns around 32 hectares spread around the best Grand Cru terriroties in the Champagne region, with an annual production of 500,000 bottles. This is a limited production, since he strongly wants to pursue quality by the best grapes, the first pressing, and a really low dosage: wines reserves are then used to create his Cuvées. After disgorging, the bottle rests for at least 6 months before reaching the market. This is the ideal amount of time according to Bruno Paillard to recover from the oxydation stress due to disgorging. He is so proud of his method, that he started indicating the disgorging date on the Champagne label in 1983: many other maisons now follows this practice.

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