Ayala’s story is full of deviations: it was founded in 1860 in Aÿ by Edmond de Ayala, it belonged to the so-called “Grandes Marques”, it was hit hard by the vigneron revolt in 1911 and was rebuilt two years later. It was especially successful in England. It started producing dry Champagne before others and was among the first houses to make non-dosed champagne and even a non-dosed rosé. It went through a difficult time after World War II both in terms of production and fame. Since 2005 it has been bought by Bollinger who is reviving it with a young staff. The style has improved and above all has found a new precise identity: made up of delicacy and finesse.
The Ayala Maison relies on high-quality grapes, prefers Chardonnay and its freshness, carries out long aging and the dosages are low (if any). In fact, Ayala boasts an entire line of non-dosed Champagne. It does not have vineyards but manages to obtain high-quality grapes from other vintners. Alcoholic fermentation of the basic wines takes place in steel vats at a controlled temperature, malolactic fermentation is normally carried out. Annual production is around 750,000 bottles. The most representative label is undoubtedly the Brut Nature, which plays between liveliness and complexity, while the Brut Majeur is the most alluring label, in the balance between finesse and roundness. It has two prestige cuvées, made only in the best vintages: Perle d'Ayala and Perle d'Ayala Nature, both made up of 80% Chardonnay and 20% Pinot Noir.