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Edmond de Ayala in 1855, son of a Colombian diplomat, settled in Mareuil in Champagne to learn how to make wine. He married a d'Albrecht in 1858, who brought Château d'Aÿ and his vineyard to the wedding, and together they founded Maison Ayala in 1860, with the brand registered with the Reims Commercial Court in 1875.
Edmond's brother, who had moved to London in the meantime and was a close friend of the Prince of Wales, asked his brother to develop a low-dose Champagne, and Ayala thus became the official supplier to the English crown. The image of Champagne Ayala is created and so is its success.
The vicissitudes of the phylloxera crisis in the 1885s, which almost wiped out the vineyard, the fire at the winery and Château in 1910, the 1914-1918 war, and the 1929 crisis weakened Ayala, which passed from hand to hand until 2005, when it was bought by Bollinger, whose winery is almost adjacent to each other and on the same street.
Champagne aperitif par excellence, Ayala Brut Majeur is the fruit of a bespoke blend. It incorporates more than 70 crus from all over the Champagne. An exceptional supply that enhances the richness of the terroirs: Côte des blancs, Montagne de Reims, Vallée de la Marne, Aube, Vitryat or even Sézannais.
In the presence of fine, abundant bubbles, the nose reveals notes of citrus, flowers and white-fleshed fruit.
Expressive and balanced, the palate is precise, fruity and endowed with good length.
