Ayala : La Perle Brut 2013

The freshness and aromatic richness of an Ayala champagne

The estate

In 1855, Edmond de Ayala travelled to Champagne and in 1860, with his wife, founded the Ayala Champagne House. Still a family-run business, Ayala puts passion and quality at the heart of its ambitions, with the aim of making pure, elegant and fine champagnes. Ayala champagnes are enjoyed naturally, without any dosage. Ayala was the official supplier to the Crown of England. In 2005, Ayala was taken over by the family company Jacques Bollinger.

The wine

La Perle Brut 2013 from Ayala is made from Grand Crus in Montagne de Reims and the Côte des Blancs, illustrious terroirs of Champagne.

Winemaking and ageing

This Brut champagne benefits from 8 years of ageing on lees under cork with manual riddling and disgorging.

Blend

Chardonnay (80%) from the Côte des Blancs (Chouilly, Le Mesnil sur Oger)
Pinot Noir (20%) from Montagne de Reims (Aÿ)

Characteristics and tasting tips for La Perle Brut 2013 from Ayala

Tasting

Colour
The champagne has a beautiful bright golden colour, adorned with delicate bubbles.

Nose
Expressive and with a lovely complexity, the nose mingles notes of spices and biscuits with fruity fragrances (yellow fruit, candied orange and dried fruit). It reveals hints of roasting with notes of jasmine and brown tobacco.

Palate
The generous attack reveals notes of spice, pastries and yellow fruit. The palate has citrus flavours and a fine bitterness, underpinned by a fine salinity and a long finish.

Food and wine pairing

La Perle Brut 2013 from Ayala pairs perfectly with dishes such as red tuna tataki, a rack of salt-meadow lamb, a Belle Hélène pear or a crème brûlée with Tonka beans.

To serve

For the best tasting, this champagne should be served at 12°C.