“Symphony into Brut Majeur”

The NV Brut is always the best expression of the style of a great Champagne House. At AYALA, we take every step to make one of the finest Champagnes.

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Grape varieties

Pinot Noir (45%), Chardonnay (30%) and Pinot Meunier (25%).

The origin of the crus gives a good idea of the quality of the wines by their restrictive
selection:

  • Pinot Noir: Aÿ, Mareuil-sur-Aÿ, Louvois, Bouzy, Tours-sur-Marne, Verzy, Rilly.
  • Chardonnay : Cramant, Mesnil-sur-Oger, Cuis, Vertus & Rilly.
  • Pinot Meunier : Venteuil, Cerseuil, St Martin d’Ablois, Chavot.

The Ayala-blend has an extremely high average rating of 93% on the “échelle des crus” scale.
80% of this cuvée is made out of the 2004 vintage; the remaining 20% are reserve wines (Pinot
Noir and Chardonnay).

Tasting notes

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.

Ageing

More than 2,5 years on the lees
Rests in our cellars for at least another 3 months after disgorgement

Technical characteristics

  • Alcohol 12,5% vol
  • Acidity 4,6 g/l
  • PH 2,96
  • Dosage (g/l) 8,5 g/l

Pairing with food

Delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout a meal. It will pair perfectly with sea food, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon
or beef carpaccio.

Brut Majeur also goes along extremely well with white meats, hot pot (“potée champenoise”)
and white pudding (“boudin blanc”).

Cheeses : Soft and mouldy cheeses such as Boursault, Coulommiers, Chaource, Brie, Brillat-Savarin...

Desserts : Major parings include crumble with red berries or figs, fruit-based desserts (apple, pear or peach tarts), almond paste, frangipane pastries such as the French “Galette des Rois”.

Conservation

2 to 3 years