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A Blanc de Blancs elaborated in limited quantities and only during exceptional vintages.
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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.
It is a Champagne Blanc de Blancs elaborated in limited quantities and only during exceptional vintages.
2016 fully meets this requirement: freshness, elegance and purity of chardonnays from the 3 vineyards classified Grand Cru de Champagne: Chouilly, Mesnil-sur-Oger and Cramant, complemented by the vineyards of Cuis and Vertus classified Premiers Crus.
The wines are aged in bottles and cellars for a minimum of 6 years.
The robe is crystalline and brilliant with white gold reflections.
The nose highlights the elegance of the Grands Crus: a wide range of aromas from ripe yellow fruit such as peach, apricot, quince with some very fine acidic and mineral touches. The palate is lively, ample and silky, with hints of white fruits such as pear and apple coated with citrus notes such as acacia honey and Menton lemon. Before the finish is mineral and chalky very nice touch pastry.
Food/wine pairing: perfect as an aperitif with canapés/shellfish or as a starter with smoked salmon or trout from Auvergne.
Also good with lemon ceviche of sea bream, prawn risotto or rosemary braised veal fondant.
To be served at around 10/12°C but not less so as not to dry out the subtle fragrances and flavors of this wine of great qualities.
A wine to be kept away from light and noise with an optimal humidity level of 70%. It is advisable to carry out tastings over time to measure its qualitative evolution until it reaches its peak.
