tERROIR
the alchemy between nature and man
A CHAMPAGNE RICH IN ITS DIVERSITY
Different terroirs and crus all have unique personalities. For one Maison, putting together a wine is very like for a painter carefully choosing the origin of colours.
The vineyard worked by Maison Bruno Paillard covers about 25 hectares spread over 15 crus, 14 of which are in the heart of the Champagne region, including: Le Mesnil sur Oger; Oger; Cumières; or Verzenay.
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.
Nearly half of the vineyards are classified as “Grands Crus” which is exceptional when one consider that the Grands Crus represent only 17 of the 320 villages in Champagne.
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.
A SLOW AND SUSTAINABLE VITICULTURE
The respect of the soil, of the inimitable chalky typicity of the Champagne terroir, guides all the cultivation process of the House. It imposes a rigorous and meticulous work.
The vineyard team works sustainably, applying rigorous methods with passion: no weedkillers or pesticides are used; ploughing; partial grassing of the soil; regular analyses and amendments individualised to the plot; and the vineyards are certified organic.
Particular care is given to working the soil, encouraging the development of roots that plunge into the heart of their terroir to extract its minerality.
Short pruning is practiced, always favouring the root over the plant. Finally, increasing attention is paid to the microbiological life of the soil and to the biodiversity of the vineyards.
A STRONG COMMITMENT
This commitment to sustainable viticulture is also illustrated in a multitude of smaller details, for example, planting roses close to vineyards. As well as promoting biodiversity, it allows the viticultural team to detect possible mildew attacks; as the rose is more sensitive to the disease than a vine, it will be affected first.
The installation of wooden pickets: at the end of each row, iron pickets have been replaced by more attractive and more environmentally friendly pickets made from recycled, untreated French Robinia wood.
The creation of flower covered headlands comprising various local species to promote natural biodiversity in the vineyard. The presence of different varieties of flower supports bee populations and pollination of the vines.
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