Ayala Champagne House Rooted in Heritage and Innovation
Let me introduce you to Ayala, a boutique champagne house with over 160 years of history. Although now part of a larger group, Ayala remains proudly independent, crafting some of the most refined and delicate champagnes in the world. With bubbles as light as a feather, each glass is an invitation to celebrate life’s moments—whether it’s a toast with loved ones or an exhilarating new adventure, echoing the bold spirit of its founder, Edmond de Ayala.
The House is defined by the iconic Chardonnay grape, which holds a central place in all their blends. Renowned for its freshness and pure, linear expression, Chardonnay is the essence of the Ayala style. Complemented by Pinot Noir and Meunier, this harmonious trio creates champagnes that are both vibrant and elegant, capturing the purity and finesse for which Ayala is known.
A Visionary Founding Spirit
Edmond de Ayala, the daring and entrepreneurial mind behind the House, established Ayala in 1860 with a grand vision for the Montagne de Reims in Aÿ, France. His pioneering spirit led him to create a champagne that was ahead of its time—dry, fresh, and perfect for the health-conscious modern consumer. As people today seek out less sugary alternatives, Edmond’s foresight continues to guide Ayala’s success, allowing the brand to thrive in this growing market.
Nestled at the crossroads of Champagne’s finest Grands Crus, the Ayala House stands as a beacon of craftsmanship. Here, tradition meets innovation, with expert winemakers meticulously working with a diverse palette of crus to achieve the perfect balance. At the heart of it all is the House’s commitment to showcasing the unique terroir of Champagne, with Chardonnay as the crown jewel.
The Trailblazer of Dry Champagne
Edmond was nothing if not bold. In 1865, he disrupted the champagne industry by creating a drier style with just 21g/l of sugar—a stark contrast to the 150g/l used by other houses at the time. His decision to craft a champagne with such purity and precision was revolutionary, setting Ayala apart as a brand committed to innovation and refinement. This low dosage remains a cornerstone of the House’s philosophy to this day.
A Champagne Fit for Royalty
Ayala’s reputation grew steadily, thanks in large part to Edmond’s youngest brother, Fernand. His efforts brought the brand international acclaim, culminating in 1908 when Ayala received the prestigious Royal Warrant following the coronation of King Edward VII. This recognition cemented Ayala’s place among the world’s finest champagne houses.
The Golden Age of Ayala
The 1920s marked a period of tremendous growth for Ayala, with production soaring to one million bottles annually. Led by visionary figures like René Chayoux and Jean and Michel Ducellier, the House flourished, solidifying its status as one of Champagne’s greats.
Fast forward to 2005, when the Bollinger family recognized Ayala’s potential and acquired the House. By 2007, a state-of-the-art winery had been constructed, equipped with modern vinification tools to match the House’s ambitious vision for international success. This investment laid the foundation for Ayala’s resurgence as a global powerhouse in champagne.
A New Era Begins
In 2012, Hadrien Mouflard took the reins as Managing Director with a clear mission: to accelerate Ayala’s growth both in France and internationally. He reaffirmed the House’s commitment to Chardonnay as the defining element of Ayala’s style, while overseeing a complete rebranding that paid homage to the House’s historical legacy.
Crafting Champagne with Precision and Purity
For the past decade, Ayala has focused on honing the quality and singularity of its cuvées. The House remains dedicated to its founder’s principles, producing champagnes that reflect the purity of Chardonnay, the unique diversity of Champagne’s crus, and Edmond’s low-dosage approach.
Ayala’s blend of more than 70 crus, 50 of which are Chardonnay, sourced from the finest terroirs in Champagne. This diversity adds complexity and freshness to the blends. The House’s own vineyards, spread across 20 hectares, include Grand Cru sites in Montagne de Reims Aÿ and Dizy in the Côte des Blancs, Chouilly and Oger, as well as select plots in the Vallée de la Marne and Sézannais. Each cru, grape variety, and vintage is carefully vinified in individual stainless-steel vats to preserve their unique character, ensuring that every bottle of Ayala is a masterpiece of craftsmanship.
The Art of Balance
Ayala’s winemaking process is meticulous. Each wine is aged on the lees for an extended period, allowing for low dosage while developing a rich aromatic complexity. The House takes its time, aging wines anywhere from three to 12 years, or even longer, to achieve the perfect balance.
The Brut Majeur is a shining example of the Ayala style. With 55% Chardonnay, this cuvée embodies purity and elegance, complemented by a low dosage and vinification in stainless steel vats to preserve the primary aromas. Aged for three years, it is a champagne of finesse and precision, where every sip offers a harmonious blend of freshness and fruit.
Perfect Pairings
The Brut Majeur is the ultimate champagne aperitif, but its versatility makes it a perfect match for a wide range of dishes. Whether paired with white fish, shellfish, poultry, or a cheese platter, it elevates every meal with its vibrant freshness and refined balance.
Technical Data
- Ageing: 3 years on lees, on average
- Dosage: 6 g/L
- Colour: Light gold, with refined bubbles
- Nose: Expressive, with notes of citrus fruits, white flowers, and fresh fruit
- Palate: Balanced and fresh, with a precise and fruity finish
Conclusion
Ayala’s elegant and approachable champagne is a delight for any occasion. Its light, mousse-like bubbles and delicate dryness make it easy to drink, while its expressive citrus and brioche notes offer a fresh yet balanced taste. Whether you’re toasting to a milestone or enjoying a quiet moment of indulgence, Ayala’s Brut Majeur promises to elevate every sip into something unforgettable.
