Ayala
Summary
Founded in 1860 in Aÿ, Champagne Ayala is a historic house producing Chardonnay-focused wines from Grand Cru and Premier Cru vineyards across the Côte des Blancs, Montagne de Reims, and Vallée de la Marne. Their winemaking balances tradition with innovation through plot-by-plot vinification, selective malolactic fermentation, extended aging beyond legal requirements, and a pioneering low-dosage approach that allows the intrinsic qualities of their base wines to shine with greater clarity.
Heritage & Leadership
Champagne Ayala was established in 1860 in Aÿ, France, by Edmond de Ayala, who came from a family with Spanish origins. The house quickly gained prominence in the late 19th century, becoming an official supplier to the British royal court in 1865. A significant chapter in Ayala's history came in 1908 when the house was among the founding members of the Syndicat des Grandes Marques de Champagne, highlighting its early importance in the region.
After remaining family-owned for generations, Ayala experienced a pivotal transition in 2005 when it was acquired by the Bollinger family group. This acquisition marked the beginning of a comprehensive revitalization program for the house. Today, Ayala operates under the leadership of General Manager Hadrien Mouflard, while Caroline Latrive serves as Cellar Master, a position she has held since 2011. Latrive, who joined Ayala in 2006, has been instrumental in defining the house's contemporary style, emphasizing precision and freshness in the wines.
Vineyards & Wines
Ayala sources grapes from vineyards throughout Champagne's prestigious growing areas, with particular focus on plots in Grand Cru and Premier Cru villages. The house maintains access to vineyards in the Côte des Blancs, Montagne de Reims, and Vallée de la Marne, ensuring diverse terroir expression in their wines. Chardonnay plays a central role in Ayala's production, forming the backbone of their house style.
The Ayala portfolio is built around several distinct cuvées. Their flagship Brut Majeur contains a higher proportion of Chardonnay than typical non-vintage Champagnes, complemented by Pinot Noir and Pinot Meunier. The Rosé Majeur incorporates red wine from Pinot Noir grown in the Montagne de Reims. At the premium level, Ayala produces Blanc de Blancs (100% Chardonnay), Perle d'Ayala (primarily Chardonnay with Pinot Noir), and their prestige cuvée Collection, made exclusively from Grand Cru Chardonnay. The house also creates vintage Champagnes in exceptional years, allowing the specific character of each harvest to be expressed.
Philosophy & Practice
Ayala's winemaking philosophy centers on a distinctive low-dosage approach that predates the current trend toward drier Champagnes. This commitment to lower sugar levels allows the intrinsic qualities of the base wines to shine through with greater clarity. The house maintains traditional production methods while incorporating modern precision techniques in the cellar.
The production process at Ayala includes plot-by-plot vinification, allowing for detailed blending decisions. Fermentation takes place primarily in stainless steel tanks to preserve fruit purity and aromatic freshness. The wines undergo malolactic fermentation selectively, depending on the character of each vintage and the specific cuvée being produced. Aging occurs in Ayala's historic cellars carved into the chalk beneath Aÿ, with non-vintage wines maturing for a minimum of three years before release, exceeding the legal requirement and contributing to their complexity. For their prestige cuvées, aging extends significantly longer, often six to eight years on the lees before disgorgement.
Ayala's technical approach is characterized by precision at every stage, from grape selection through to dosage, which is determined through extensive tasting trials to find the optimal balance for each wine. This meticulous attention to detail reflects the house's commitment to producing Champagnes that express both terroir and house style with clarity and refinement.