The Paul Bara house was established in 1860. Originally stables and cellars, the house fully converted to being a winery in 1965. Paul Bara was the first one of the dynasty to sell champagne. A man with conviction that shaped the house style. In 1975, the Bara house distinguished itself by being one of the first houses to export to the United States. This innovative spirit still exist today and their American importer is the same. Paul Bara cuvées are present on all 5 continents. All grapes are hand-collected, pressed in small quantities in traditional large wooden presses. The fermentation is done in stainless steel tanks. The house blocks all malolactic fermentation to keep the aroma of the wine.
