This classic blend of the three Champagne grapes is bone dry. With the four years aging, it has lost the searingly dry character and developed a softer style, hinting at toast and mature acidity\n \n Producer Information\n Champagne Ayala is a wine producer located in Aÿ, Champagne. It was founded in 1860 by Edmond de Ayala and was one of the original Grandes Marques (the most internationally recognised Champagne brands). Ayala's house style is Chardonnay-dominant, producing a dry, elegant wine with a light body. The house was one of the first to produce a drier style of Champagne – the 1865 vintage had a very low dosage for the time and initiated the house's flavor profile. The style of the Champagne today remains aimed at freshness with low dosage levels. Ayala's range includes several cuvées from Chardonnay, Pinot Noir and Pinot Meunier, in rosé, brut nature and blanc de blancs expressions, as well as the standard brut. There are two prestige cuvées made only in the best vintages: Perle d'Ayala and Perle d'Ayala Nature. Both are composed of 80 percent Chardonnay and 20 percent Pinot Noir from Grand Cru villages, and are aged for eight years in bottle. Some 60 years after its foundation in 1860, Champagne Ayala experienced a golden age in the 1920s. During this time, it was producing over one million bottles a year, supplying wine to the royal courts of Spain and England, and appearing in numerous advertising posters. The house went through a quiet period after World War II, but in 2005 was purchased by the Bollinger family, who set about their aim to restore the estate to its glory of the 1920s. Champagne Ayala's reconstructed Art Deco buildings in Aÿ are located above centuries-old underground cellars that span two kilometers (1.2 miles) and hold almost two and a half million bottles of maturing Ayala Champagne. All production is done on site, from winemaking, to riddling, disgorgement, labeling, and shipping.
