Champagne Ayala Brut Major

Drinking advice

As a festive aperitif, with refined starters and light main courses. For example, a salad of veal sweetbreads, oysters, warm lobster and scallops. Also combines well with a fresh dessert with fresh fruit or tarte tatin.

Wine House

Ayala - since 1860 - is a relatively small champagne house, but produces high-quality champagnes. This boutique winery has been owned by the Société Jacques Bollinger since 2005. Grapes mainly come from Grand and Premier Cru vineyards and only the first pressing (cuvé) is used. All wines mature considerably longer than the appelation requires. Characteristic of Ayala is the low dosage of added sugars. The result is a champagne with a very low residual sweetness percentage and therefore a drier, purer taste.

Vinification

The brut of a great Champagne house is the champagne that best reflects the style of the house. The addition 'Majeur' emphasizes the high quality of this basic champagne. The low sugar content of only 7 grams per liter (13 g/l is usual for a Champagne Brut) is proof of this. A fresh, clean and pure Champagne: that is the Ayala style!

Origin

The Champagne region is a vast area around Reims. The wine region, an inland sea in prehistoric times, is characterized by a special limestone soil consisting of fossils of marine animals that lived in this inland sea at the time. Due to the northern location of the area, the Champagnes are always characterized by a certain freshness.