In 1750, Don Antonio de Ayala y Vergara, a Spanish aristocrat, was appointed Chancelor (Finance Minister) of New Grenada (now Colombia) by King Ferdinand VI of Spain. His son signs peace with Simon Bolivar. His grandson comes to France as the Consul of Colombia. Then comes Edmond de Ayala (1831-1902), who is invited to Champagne by the Viscount of Mareuil to learn the business. He falls in love with the Viscount's niece, the beautiful Miss Gabrielle d'Albrecht. As the dowry for their wedding in 1860, he receives the magnificent Château of Aÿ as well as some very prime vineyards located in Aÿ and Mareuil sur Aÿ. This love story is also the beginning of a prestigious champagne house : Ayala develops rapidly in Great Britain thanks to Edmond's brother who was based in London. In 1882, Ayala was one of the 18 founder members of the Syndicate of the Grandes Marques. Before the 2nd world war, Ayala was the supplier for the courts of Great Britain and Spain. In 2005, Ayala is purchased by Société Jacques Bollinger, still owned by the Bollinger family.
Nicolas Klym has been the Cellar Master of Champagne Ayala for over 25 years. Nicolas pays particular attention to the quality of the grapes in order to produce great cuvees. Located in Aÿ, in the heart of the Montagne de Reims vineyards, Ayala naturally focuses on Grand Cru Pinot Noir for its Brut Majeur and its Vintage Brut. Ayala is a "small" house, the artisan of champagne-making. Its small size enables Ayala to produce "haute couture" by sourcing its grapes mainly in Grand Cru - (17 in total) and Premier Cru vineyards (44 in total out of 319 villages).
The origin of the grapes, the selection of only the very best juice (the cuvee), a special gift for blending, long ageing in the cellars and a true passion for wine : these are the elements that guarantee the quality of the champagne made at Ayala. Indeed, Ayala Champagne is above all considered as a wine, a great wine which has to fully express its aromas and its bouquet, a wine for wine lovers who share the same passion. That is why the back labels give all the important information about the cuvees as well as the date of disgorgement, wich enables the aficionados to better manage their cellar.
Indeed, the Brut is the wine that best represents the style of the House. Brut Majeur also reveals the quality of the wines as well as the passion at Ayala. Ayala has a unique wine in the Zéro Dosage. The connoisseur will be able to appreciate the fruity notes and all the delicate aromas which are not masked by sugar.
It is a real achievement to be able to offer such a wine, as only perfect wines can be presented pure in the natural state.
Ayala’s Zéro Dosage is an amazing wine : round, soft, fresh, well-balanced. This makes it an ideal accompaniment for seafood appetizers, shellfish, sushi or caviar. It is also a wonderful aperitif Champagne and is perfect to finish the evening with or without a cigar. And the sugar-free element makes it the favourite Champagne for people who care about their diet.
Rosé Champagne is a difficult wine to make, but sharing and enjoying it is always a magical moment. Rosé Majeur is the wine for love, tenderness, happiness. It is the result of a very unique and original blend :the importance is given to Chardonnay which accounts for more than 40 % of the cuvee. The unusual proportion of white grapes gives extra-ordinary delicacy to the wine. Rosé Majeur will charm you with its finesse and its wonderful elegance.
Blanc de Blancs is a blend of three Grand Crus from the Côte des Blancs in which Le Mesnil-sur-Oger has the largest proportion, completed with wines from Cramant and Chouilly. In great vintages these crus combine beautifully to deliver a very elegant, light, creamy and lively wine. The cuvee Perle d'Ayala deserves its name as the House itself is a jewel in Champagne. Of course the grapes come exclusively from Grand Cru vineyards, and are harvested in a vintage year. The cuvee is made with the base wine of the vintage Blanc de Blancs to which the cellar master adds 20 % of Grand Cru Pinot Noir. What makes the Perle so unique is that it is aged in the cellars with a natural cork closure, which enables the wine to have an exchange with the air and to develop beautiful and complex aromas.
The disgorgement is done entirely by hand, which is the way it used to be done in the past.
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