The house of Ayala was founded in Aÿ in 1860 by Edmond de Ayala, a keen wine enthusiast. His brother Fernand, who lived in London, became a close friend of the Prince of Wales for whom the 1865 vintage was specially conceived with a very low dosage, and thus Ayala became the official supplier of champagne to the Crown of England. This special vintage marked the birth of a range of natural champagnes made with no additional sugar.
Ayala’s cuvee prestige– the Perle d’Ayala – is matured under natural cork closure; a pure, clean and delicately silky champagne. With its directness, its grace and its lack of artifice it perfectly expresses the personality of this champagne house. All the Ayala wines offer superb value, and in particular the Brut Majeur, a fruity champagne, dosed to perfection without any trace of sharpness.