Champagne Brut Millesime Cuvée Perle d'Ayala AOC - Ayala
A true work of art, produced in very limited quantities and only in exceptional years. This Champagne Brut Millésimé “Cuvée Perle d'Ayala”, from the Maison of the same name, rests for at least eight years in the bottle, managing to develop an infinite range of refined hints and refined aromas. Obtained from Chardonnay grapes exclusively harvested in Grand Cru vineyards, it fully reflects the quintessence of the Champagne terroir, while immortalizing the exclusive style of the Maison Ayala.
Type: Champagne
Denomination: Champagne AOC
Origin: France - Champagne
Grape varieties: Chardonnay 80% - Pinot noir 20%
Alcohol content: 12%
Format: 75cl
Allergens: Sulphites
Glass: Flûte
Serving temperature: 8 - 10°C
Tasting Notes: Bright and intense yellow with brilliant golden reflections and elegant perlage. Expressive and complex on the nose, it is characterized by notes of marzipan, subtle nuances of vanilla and buttery hints. The tasting is opulent and silky, broad and precise, guided by tones of custard and dried fruit. The finish is very long and delicately spicy.
Pairings: Requires noble and refined dishes in combination. It can be enjoyed with foie gras or chicken in mushroom sauce. Good as an accompaniment to white truffle risotto.
The Cellar: Founded over 150 years ago in 1860 by Edmond de Ayala who moved from Colombia to the Champagne region and more precisely to Aÿ, the Maison Ayala has faced the most varied vicissitudes over the centuries. After having passed from hand to hand and having overcome crises linked to historical events and natural problems, since 31 January 2005 the company has belonged to the Jacques Bollinger Family Company, which works strenuously to bring the winery back to its peaks, recorded over the years 1980, when the Maison circulated one million bottles, half of which were destined for export to Great Britain, Germany, Italy, Belgium, Switzerland, Spain, the United States and Mexico. This is how, located in the heart of Champagne, the Maison Ayala remains a small jewel today. Ayala should be remembered for being the first Maison, at the beginning of the twentieth century, to have had the courage to propose a champagne with only 21 g/l of sugar, something completely revolutionary in that period in which the average was between seventy and two hundred grams per liter! With a vineyard area that exceeds eighty hectares, it is one of the few Maisons to cover its needs using exclusively grapes harvested in its own vineyards. Every stage of winemaking is done on site, from vinification to shipping, not to mention aging, disgorgement, labeling and packaging. The two kilometers of caves are home to almost two and a half million bottles, which slowly mature in the centuries-old cellars dug out of the limestone hills of Aÿ. After Nicolas Klym, chef de cave of the Maison for 25 years, obsessed with the constant search for quality, to guarantee regularity, typicality and excellence in all Ayala champagnes there is now Caroline Latrive who since 2006 has been making high quality wines that are appreciated in all over the world for their freshness and elegance.
