Marks and reviews
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.
Ayala’s Brut Majeur comes from the best crus in Champagne and is the perfect expression of the house’s wonderfully delicate style.
Winemaking and aging
This dry champagne is subject to nearly 3 years of ageing on lees. Its dosage is 7g/l.
Pinot Noir (40%), of which 6% is red wine
Pinot Meunier (10%).
The wine is a delicate light pink.
The generous and expressive nose mixes fragrances of red fruit and vine peach.
The airy palate entices with its freshness, fruity notes (redcurrant, raspberry) as well as its fruity, persistent and full-bodied finish.
Food and wine pairings
Ayala’s Rosé Majeur blends harmoniously with a salmon fillet that is half-cooked on one side, lamb chops, or a red fruit tart.