Champagne Ayala

The History of Ayala House

Our story begins in 1860, when the champagne house was founded by Edmond Ayala in Aÿ. This commune is also known for its history in connection with the vines since traces of the plant are found as early as the Gallo-Roman era. The Ayala house then took advantage of this historical base and quickly made a name for itself in the square.

Moreover, it innovated in its vision of champagne: Edmond Ayala then differentiated itself by introducing a drier wine. Decreasing the sugar content per liter, this bold man created a new trend that seduced the market. Dry champagnes were indeed not common as the traditional dosage was over 150g/l (compared to 21g/l for Ayala).

Being in the heart of the great growths, the family concentrated thereafter on the elaboration of quality wines by producing exceptional wines. In the 1920's, it experienced a considerable expansion as it became a supplier of a whole new calibre... Indeed, its reputation took a great leap forward when the royal court of Spain and England made Ayala their official supplier. Thousands of bottles traveled and were served on the most beautiful royal tables.

The praises were numerous and allowed the Ayala house to be recognized among the greats. This also marks the great beginnings of export for the estate, which today sells more than half of its production to foreign countries.

The arrival of the Bollinger family

Since recently (2005), the property belongs to the Bollinger family, also known for the champagne of the same name. This change does not affect the vocation of the estate and it still continues to amaze the world with its precious know-how.

Respecting its history and traditions, the teams of the house give themselves body and soul to excel, whether in the vineyards or in the cellar. Thanks to more sophisticated equipment after the construction of a new winery in 2007, blending becomes an art where grapes from 70 different vintages are intermingled, selected with precision.

An equipment that allows precisely to make this work exceptional: the diversity of the tanks (from 5hl to 200hl) gives the team the possibility to elaborate adapted vinifications in order to seek purity and finesse. It is these two qualities that are found in the champagnes of the Ayala house, and which impress tasters from all over the world.

This elaboration also passes by the minimalist intervention of the domain on the vinifications. We let nature express itself so that it can reveal a unique product of its kind... Today, it is about 700,000 bottles that are put on the market, half of which are destined for foreign markets.

The Ayala house is also one of the only ones in Champagne to conceive wines that are not dosed: less than 3 grams per liter of sugar content. All these specificities lead to a surprising domain producing wines to be tasted during extraordinary moments...

Founded more than a century ago, this house has become one of the references in Champagne. With its exceptional vintages and outstanding quality, the independent and family-run Ayala House has experienced a meteoric rise throughout its history... Come with us to discover an atypical property!