A Blanc de Blancs, Grand Cru and Extra Brut. Bruno Paillard proposes it and it is undoubtedly a true excellence. Elegance and complexity. Unmistakable style from the house in Reims, in the heart of Champagne. This region is famous for its unique soil, rich in chalk and minerals that lend an unmistakable freshness and minerality to the wines. An ideal terroir for the cultivation of Chardonnay, from which Champagnes of great refinement and longevity are produced. The ‘Grand Cru’ indication, then, is a mark of the highest quality, reserved only for vineyards that stand out for their position and characteristics. A very ancient vinification method, the one adopted by Paillard is intended to preserve the wine's purity and delicacy. Fermentation takes place in the bottle, but less vigorously than in classic champagnes, resulting in an extremely fine and creamy effervescence. This Extra Brut remains in contact with the yeasts for 50 months, acquiring complexity and refinement. It then spends at least a further eight months in the bottle after disgorgement to complete its evolutionary process. The result is a champagne of extreme delicacy, where the minerality of the terroir is enhanced by a creamy and lively texture. On tasting, this Blanc de Blancs has a pale gold colour, enriched with green, almost silvery reflections, and a light mousse. The perlage is very fine, testifying to the long maturation on the lees. The nose opens with iodine and brackish notes, typical of the terroir, accompanied by citrusy hints of green lemon and white flowers. With time and oxygenation, delicate nuances of almond and toasted bread then emerge, giving depth and richness. In the mouth, it is fresh and lively, with an explosion of flavours ranging from citrus to white berry fruits, with a subtle, well-integrated minerality. The finish is ample and growing, leaving a sensation of freshness and fullness that entices one to sip again. An ideal companion for delicate and refined dishes, this Extra Brut Champagne lends itself, for example, to serving with sushi and sashimi. It is also perfect with shellfish such as lobster and crab, whose sweet, marine flavours blend well with the champagne's iodine notes.