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 in the ancestral way, that is, manually, bunch by bunch, and 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 to conserve all of the aromas in the must.
In spring, Chantale and Christian carefully blend the wines from the different plots and varieties and the wines of the year with reserve wines, based on their impressions and the champagnes they want to create. Each Paul Bara champagne thus has a unique style and character along with the exclusive and inimitable flavour for which the brand is renowned.