The estate
The Ayala Champagne House was founded in 1860 by Edmond de Ayala and his wife. For generations, the members of the Ayala family have been committed to producing greatly elegant champagnes that are appreciated beyond borders, notably across the Channel, where Ayala has been the official supplier for the British Crown. In 2005, the Ayala Champagne House was taken over by the family company Jacques Bollinger.
The wine
Ayala’s Brut Majeur cuvée is made from more than 70 crus from Champagne.
Winemaking and ageing
Each cru, grape variety and year are vinified separately within one of the house’s 120 tanks to preserve their complete aromatic richness. Ayala’s Brut Majeur is subject to ageing on lees in the cellar for 3 years on average. Its dosage is 7g/litre.
Blend
Chardonnay (45%)
Pinot Noir (35%)
Pinot Meunier (20%).
Tasting
Colour
The wine is a beautiful, clear gold colour. The effervescence is fine and persistent.
Nose
The expressive and delicate nose unveils fragrances of citrus, flowers and fruits with white flesh.
Palate
Fresh and wonderfully full-bodied, the palate seduces with its freshness, fruitiness, length and balance.
Food and wine pairing
Ideal as an aperitif, Ayala’s Brut Majeur goes perfectly with white fish, shellfish, poultry and even a cheese platter.
The NV Brut Majeur shows lovely balance in an approachable, up-front style well-suited to near-term drinking. Clean, mineral notes add a sense of proportion on the fresh, vibrant finish. The blend is 45% Pinot Noir, 35% Chardonnay and 20% Pinot Meunier, 80% of which is from the 2004 vintage, while the rest of the wine is composed of Pinot Noir and Chardonnay reserve wines. Disgorged January, 2010. Anticipated maturity: 2010-2014.