Situated in the heart of the Marne district of Champagne, in the famous Grand Cru village of Aÿ. Ayala was acquired by near neighbour Bollinger in 2005, whose investments in the vineyards and winery are now bearing fruit in the Champagnes of Ayala, confirming their place as one of the leading producers today. Aÿ is the capital of Pinot Noir and this noble grape is always central, thus ensuring the wine's vinosity.
40% Pinot Noir, 40% Chardonnay and 20% and Pinot Meunier.
Ayala Brut Majeur epitomises the dry, elegant style of the house. The blend of grapes varieties - 15% from older reserve wines - is integral to the Champagne's overall complexity, balance and poise. Pinot Noir ensures the fullness and the intensity of the wine, while Chardonnay gives elegance, liveliness and finesse and the Pinot Meunier a delicate fresh and fruity note.
Enjoy now, but can be aged for another year when it will become slightly richer and more toasty in character.
Ayala was one of the original eighteen “Grandes Marques’ Champagne houses and has a unique history. It dates back to 1860 when Edmond de Ayala received the magnificent Château as the dowry for his wedding. Edmond’s brother Fernand then settled in London in order to build sales. He became a close friend of the Prince of Wales, who enjoyed Champagne but found it too sweet. So Ayala released its special “drier”1865 vintage especially for the Prince, thus creating the modern era of “dry Champagne."
An ultimate champagne aperitif, Brut Majeur will also harmoniously accompany every moment of the meal: white fish, shellfish, poultry, or a cheese platter.
In the press
Bronze- Sommelier Wine Awards 2015
Bronze- International Wine and Spirit Competition 2014
Bronze- International Wine Challenge 2014
Decanter Magazine: 90 points
Stephen Tanzer: 90 points
Wine Enthusiast: 91 points
Wine Spectator: 92 points
"Ayala Brut Majeur is elegant, pristine, energetic and dry without being arid. It’s made with a 40 per cent chardonnay base and the remainder is pinot noir and pinot meunier. A beautiful champagne." The Telegraph, November 2016