Ayala : La Perle Brut 2012

A vintage Brut champagne with a pure and delicious expression by Ayala

The producer

In 1855, Edmond de Ayala travelled to the Champagne region and founded the Ayala Champagne House with his wife in 1860. The Ayala House has remained a family-owned business and places both passion and quality at the very heart of its ambitions and goals by striving to produce pure, elegant and fine champagnes. Ayala's wines are to be enjoyed naturally, without any dosage. Ayala has been the official supplier to her Majesty The Queen. In 2005, the Ayala Champagne House was taken over by the family company Jacques Bollinger.

The wine

Produced exclusively from Grands Crus of the Côte des Blancs and Montagne de Reims in the Champagne region, Ayala's Perle Brut Millesime 2012 magnifies the quality of an exceptional vintage as well as the purest expression of the house's singular style.

Winemaking and ageing

This cuvée was aged under cork for more than 8 years. This resting period, carried out in the house’s underground cellars, is optimal to develop a rich and complex aromatic palette. The riddling on racks and the disgorging were done manually. The dosage for this champagne is 6g/l.

Blend

Chardonnay (80%) from vineyards in Chouilly, Cramant, Le Mesnil-sur-Oger
Pinot Noir (20%) from Verzy.

Ayala's Perle Brut 2012: Characteristics and tasting tips

The tasting

Colour
The colour is bright, the effervescence fine and delicate.

Nose
Expressive and complex, the nose blends fragrances of orange cloves, gingerbread, ginger and Madagascar vanilla with subtle notes of hazelnut and light tobacco.

Palate
This champagne stands out for its minerality and firmness. The purity and minty freshness of the attack precedes a dense palate with a rich and gourmet aromatic palette that combines notes of cooked fruit and equator chocolate. The finish is persistent and brilliant, with subtle notes of verbena and lime blossom.

Food and wine pairing

Ayala's Perle Brut 2012 will pair with beef tataki, a lightly honeyed duck breast with glazed carrots, a 7-hour slow cooked leg of lamb, a mirabelle plum tart on shortcrust pastry or Tête de Moine cheese.