Dry with a fine zesty bead, this stunning Champagne is rich, savoury and malty with an expressive toastiness
Gold Medal & Trophy: NZIWS 20116
5 stars & top 10: Cuisine Magazine 2010
Dry with a fine zesty bead, this stunning Champagne is rich, savoury and malty with an expressive toastiness, increasing nougat sweetness and an enduring rose petal nuance. NZIWS Judges
Pale gold in color with a fine mousse, the wine is aromatic on the nose. On the palate, it is well balanced and shows great finesse and complexity. Pinot Noir gives the wine richness and a long finish while Chardonnay, from the finest soils of the Côte des Blancs, adds delicacy, liveliness and freshness. Pinot Meunier, mainly from the Marne Valley, gives the wine an appealing fruitiness and roundness.
Ayala Champagne's story started in 1750, Don Antonio de Ayala y Vergara, a Spanish aristocrat, was appointed Chancelor (Finance Minister) of New Grenada (now Colombia) by King Ferdinand VI of Spain.
His grandson, Edmond, came back to to France as the Consul of Colombia, Edmond de Ayala was invited to Champagne by the Viscount of Mareuil to learn the business. He fell in love with the Viscount's niece, the beautiful Miss Gabrielle d'Albrecht.
As the dowry for their wedding in 1860, he received the magnificent Château of Aÿ and prime vineyards located in Aÿ in the heart of the Montagne de Reims vineyards. This love story was the beginning of a prestigious champagne house of Ayala.