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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.
This cuvée Rosé Majeur is in keeping with the House's Ayala criteria of originality and delicacy. It is composed of a blend of 51% Chardonnay, 39% Pinot Noir and 10% Meunier, which come from 24 exceptional crus (Premier and Grand Cru). This majority of Chardonnay, the House's emblematic grape variety, brings freshness and finesse to this Rosé blend. The Pinot Noir and Meunier grapes are used here for their fruitiness rather than structure. Finally, a small proportion of the red wine is made exclusively from Aÿ Pinot Noir (Grand Cru), famous for its generous fruit. After 3 years' ageing on lees, Champagne is blended at 6g/L. The result is a very elegant, gourmand and subtly dosed expression.
The Rosé Majeur from the Ayala house is a Champagne Rosé with sparkling pale pink La robe and copper highlights. The generous nose is driven by notes of red fruit, strawberry and redcurrant, as well as vine peach. The presence of Chardonnay, with its aromas of pastries, butter and freshness, is evident. The palate is powerful yet airy. Small red berries and juicy cranberries. The finish is voluptuous, persistent and seductive.
The Rosé Majeur de la Maison Ayala will be the ideal companion for lamb chops à la plancha, Porto and redcurrant jelly. For gourmets, it will sublimate a strawberry tartlet
