AYALA is one of the longest-established champagne Houses; it has been based in Aÿ, at the heart of the great champagne vineyards, since it was founded over 150 years ago. Independent and family-owned, it is still today the archetype of a great and historic House, producing top quality wines which are enjoyed throughout the world for their freshness and elegance.
In 2005 the Bollinger family acquired Champagne AYALA and a resurgence began to take place for the House. Production facilities were modernised with the purchase of new vats, and from late 2012 the team was completed by new members, reflecting AYALA’s commitment to the future.
In 2014, after an in-depth study of brand identity, ChampagneAYALA has introduced new packaging which brings to mind the House’s historic image, in particular through the use of their emblematic colour: black. The range now focuses on 5 cuvées: Brut Majeur, Brut nature, rosé Majeur, Vintage BlanC de BlanCs and the prestige cuvée perle d’ayala.
The House has also opened new reception facilities, set amongst the site’s historic buildings, with a black and white décor reflecting a new-found modernity.
Fresh, Elegant Champagnes
Pioneers in introducing a dryer style than was customary during the second half of the 19th century, the House is still known today for its fresh and elegant wines. Caroline Latrive, Cellar Master since 2011, carefully ensures that the House style is maintained by focusing on quality rather than quantity and crafting wines that are popular for their precision, delicacy and ethereal quality.
The five cuvées which exemplify the House’s fresh and elegant style result from low dosage and well-balanced blends: Brut Majeur, Brut nature, rosé Majeur, Vintage Blanc de Blancs and Perle d’Ayala.
Hand Crafted Wines
The House has given itself all the resources necessary to achieve its goals: from vinification to shipping, every stage of winemaking takes place at the historic Aÿ facility. grapes, which are always from the best Champagne terroirs, are carefully selected to adhere to the style of the wines. Wines are vinified in small thermo-regulated stainless steel vats containing 25, 50 or 100 hectolitres, so that the juice can be processed separately according to grape variety, cru and year.
This enables the Cellar Master to select only the very best wines after fermentation, to be used in blending the House’s cuvées. The wine is then left to age on its lees: three years for non-vintage bruts and over six years for vintage champagnes. After disgorging, the wines rest for a further three to six months before shipping.
Annual production ; 750,000 bottles
Annual turnover : 11 million euros
Distribution of Sales : 40% in France 60% abroad
(main markets: United Kingdom, United States, Japan and Italy)
Staff : 13 employees
Founding date : 1860
Date of acquisition By Société Jacques Bollinger : 2005
Length of Cellars dug into the Chalk Hillside : 2 kilometers
Stocks : Around 2 million bottles