This excellent rosé Champagne has a delicate cherry hue with a hint of copper and a fine and persistent mousse. The nose displays aromas of red fruits (strawberries, raspberries and morello cherries) together with nuances of spice. On the palate, it’s light, fresh and well balanced, with a rich, lasting finish of red gooseberry and raspberry. Feminine and generous.
Champagne Ayala was founded in 1860 by Edmond de Ayala in the village of Aÿ, in the heart of the Grands Crus of the Champagne region. One of the oldest Champagne Houses, it has always been recognised for the quality of its wines. It made a name for itself in the early 1900s in the thriving export market of Great Britain by pioneering a drier style of Champagne, which was preferred among the upper echelons of British society. This led to the House being awarded a Royal Warrant by King Edward VII in 1908.
Ayala was bought by the Bollinger family in 2005, which was the start of a resurgence for the House with a complete restoration of the winemaking facilities. The Cellar Master today is Julian Gout, who is part of the young generation of environmentally focused Champagne makers. He crafts exceptional Chardonnay-dominant Champagnes, using grapes from an impressive palette of crus from all over the Champagne region, especially the Grands Crus from the Côte des Blancs.
Rosé Majeur is made from the best Crus of Montagne de Reims and includes a small amount of still Pinot Noir to round out the final blend. Low dosage allows the house style to be expressed with the wine spending an average of three years ageing on its lees and resting for four to six months after disgorgement.
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