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 Bollinger.
Ayala’s Brut Majeur cuvee is made from more than 70 crus from Champagne.
Winemaking and aging
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/liter.
The wine is a beautiful, clear gold color. The effervescence is fine and persistent.
The expressive and delicate nose unveils fragrances of citrus, flowers and fruits with white flesh.
Fresh and wonderfully full-bodied, the palate seduces with its freshness, fruitiness, length and balance.
Food and wine pairings
Ideal as an aperitif, Ayala’s Brut Majeur goes perfectly with white fish, shellfish, poultry and even a cheese platter.