The history of Maison Ayala
The Ayala Champagne House was founded by Edmond de Ayala, in the ancient commune of Aÿ.
In the XIXᵉ century, champagne became a trading commodity and arouses the curiosity of many foreign merchants. The son of a Colombian vice-consul, Edmond de Ayala arrived in the Champagne region to learn winemaking from the Vicomte de Mareuil. In 1858, he married his daughter, Berthe Gabrielle d'Albrecht, and obtained a considerable dowry: the Château d'Aÿ and vineyards in Aÿ and Mareuil-sur-Aÿ. From then on, the story of Champagne Ayala is a succession of great victories, but also of great upheavals.
Maison Ayala made a name for itself in the world of champagne with the launch of its dry champagne (1865), a champagne with a low dosage of 21 g/l, at a time when the traditional dosage was over 150 g/l. It was also one of the founding members of the Syndicat des Grandes Marques in 1882, today's Union des Maisons de Champagne.
Vandalized during the riots following the phylloxera crisis (1911), the Ayala Champagne House was revived several times after the 1929 crisis. In 2005, the House was taken over by the Bollinger group, and in 2010, sales topped the million-bottle mark.
In 2012, Hadrien Mouflard was appointed Managing Director, accelerating the development of Ayala Champagne in France and abroad, capitalizing on Chardonnay, the House's emblematic grape variety.
Emblematic cuvées from the Ayala Champagne House
Despite its sometimes turbulent history, the Ayala Champagne House has retained its artisanal know-how and honors the finest terroirs of Champagne, with 70 crus, 50 of which are Chardonnay. The Ayala Champagne range offers aromatic complexity, fine bubbles and fresh, authentic blends. This champagne, aged in stainless steel vats to ensure that primary aromas are preserved, offers a true tasting experience.
Champagne Ayala Brut Majeur, the Ayala house style
Each bottle of this elegant, low dosage Champagne (6 g/L) is the result of a bespoke blend of 70 crus, including 55% Chardonnay, 30% Pinot Noir and 15% Pinot Meunier.
With an expressive nose of citrus, flowers and white-fleshed fruit, this balanced, fresh Champagne lends itself well to all food and wine pairings: white fish, shellfish, poultry and cheese platters.
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Ayala Brut Nature Champagne, a zero dosage champagne
Ever more committed to dosage control, Ayala has included this cuvée in its range of champagnes, with no dosage at disgorgement. With prolonged cellar aging, Ayala Brut Nature Champagne is incomparably precise and pure.
The nose is frank and precise, marked by citrus notes and a beautiful salinity. The minerality of this Champagne goes perfectly with iodized dishes (oysters, raw fish and shellfish, sea urchins, caviar, etc.), as well as sushi, sashimi and maki.
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Champagne Rosé Majeur Ayala, a generous rosé champagne
Champagne Rosé Majeur Ayala pays tribute to the Chardonnay grape (present at 51%) with a taste full of generosity. The fruit of a blend of 24 crus, this fruity champagne is also 39% Pinot Noir d'Aÿ.
The open, generous nose brings out notes of red fruit, and the pale, delicate color is a perfect match for smoked salmon and lamb chops. It also goes perfectly with red fruit desserts (tarts, pies, etc.).
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Champagne Ayala Blanc de Blancs A/18, a 100% Chardonnay cuvée
Champagne lovers will love Champagne Ayala Blanc de Blancs A/18! This 100% Chardonnay cuvée is a tribute to the emblematic grape variety of Maison Ayala. The fully vintage A/18 edition pays tribute to the 2018 harvest and includes six rigorously selected crus: Chouilly, Cramant, Le Mesnil-sur-Oger, Oger, Bisseuil and Cuis.
Thanks to six years' extended ageing, Champagne Ayala Blanc de Blancs A/18 offers beautiful aromatic complexity and an Extra-Brut dosage of 5 g / L. Serve it with all your aperitifs, and particularly with starters and fish dishes.
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If you're looking for a range of champagnes for every occasion, Ayala champagnes offer exceptional vintages for all your meals, big and small.
