Founded in Reims in 1981, Bruno Paillard is one of the youngest Champagne houses. The uncompromising selection of terroirs, the exclusive use of first pressings, the assembly of a vast collection of reserve wines and the aging periods double those required by the appellation specification, the Bruno Paillard champagne range reflects this constant research of excellence and the desire to create a "very personal style". With his elegant, complex and extremely pure champagnes, Bruno Paillard brings Champagne know-how to the heights of perfection. The vineyard The Bruno Paillard Champagne House manages an exceptional vineyard, progressively built on 32 hectares of vines divided into 15 crus, 12 of which are classified as "Grands Crus". The vineyards include the great terroirs of Oger, Le Mesnil sur Oger, Cumières and Verzenay, as well as the exceptional Cru des Riceys in the south of the Champagne region. The wine The N.P.U. cuvée "Nec Plus Ultra" was born from the desire to produce the greatest Champagne wine, with rigor and rigorous criteria at every stage of production. The N.P.U cuvée is produced exclusively in exceptional years (1990, 1995, 1996, 1999, 2002, 2003, 2004). N.P.U "Nec Plus Ultra" 2008 is obtained from a rigorous selection of grapes from 7 of the 17 countries entitled to the Grand Cru denomination (Oger, Le Mesnil-sur-Oger, Chouilly, Cramant, Verzenay, Mailly-Champagne and Bouzy). Each bottle is numbered and shows the disgorgement date on the back label. The vintage A rainy and mild winter preceded an early spring with several frosts. The cool weather in June slowed flowering and continued for much of the growing season, with little sun. During the harvest, which began on September 15th in good conditions, the alternation of mild days and cool nights favored a gradual maturation of the grapes, preserving their good acidity. Winemaking and aging N.P.U. "Nec Plus Ultra" 2008 by Bruno Paillard is, like all the house's cuvées, obtained exclusively from the first pressing. Fermentation takes place in small old oak barrels. The initial 10-month aging period is followed by the assembly of the selected barrels. The second fermentation takes place in the bottle. The refinement for over 12 years on the yeasts takes place in the cellars of the estate at a constant temperature (10.5°C). After disgorgement, the wine is aged for another 18 months. The dosage is very low (3 g/l). Each bottle is numbered and shows the disgorgement date. Assembly Chardonnay 50% Pinot Noir 50%