Every step of the winemaking process is performed with absolute rigour, and every effort is made to allow the wines to reveal the best of themselves. During harvest, the grapes are picked by hand with the utmost care. They are then pressed using two 4,000 kg presses; one is a traditional wooden one with a horizontal plate, where the edges of the 'press cake' must be brought back to the centre of the press manually using a fork, and, the other, a modern automatic titled plate press. These 'small' volume presses mean that the various varieties and production from different plots can be processed separately up to blending. The end-of-press juices (known in French as 'jus de taille') are never used in Bara champagnes, which is one of the specificities of the house. Alcoholic fermentation takes place in stainless steel vats at controlled temperatures and the malolactic fermentation is prevented to preserve the freshness and all of the aromas of the wine.
In spring, this is time to blend subtly the different plots, grapes and different years to give to each Paul Bara champagne its own style and unique character for which the brand is renowned.