The House boasts a rich history, originating from its visionary founder and the aptly named "Ayala," coincidentally aligned with its location in Aÿ village. Edmond de Ayala, driven by audacity and curiosity, always aspired for greatness. The ethos of excellence and exploration he instilled continues to flourish within the House of Ayala to this day.
In 1865, a "dry champagne" was introduced with only 21 g/L, a daring departure from the prevailing French tradition of over 150 g/L dosage at the time. This bold initiative marked a significant contrast.
In 1882, the House became one of the founding members of the Syndicat des Grandes Marques, now known as the Union des Maisons de Champagne.
Further expansion into England led to the House receiving a Royal Warrant in 1908, following the coronation of King Edward VII.
In 2005, the Bollinger family acquired the House, initiating investments including a new winery established in 2007.
Champagne Ayala employs 120 small stainless-steel tanks ranging from 5 to 200 hectolitres. This state-of-the-art equipment facilitates precise vinification, with each vineyard plot undergoing separate fermentation and aging before blending. This meticulous approach unveils the pure essence of the grapes, resulting in a meticulously crafted blend of impressive quality.
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