Ayala : N°7 Brut 2007

A lively and generous Ayala champagne

The producer

The Ayala Champagne House was founded in 1860 by Edmond de Ayala and his wife. For generations, the members of the Ayala family have been committed to producing greatly elegant champagnes that are appreciated beyond borders, notably across the Channel, where Ayala has been the official supplier for the British crown. In 2005, the Ayala Champagne House was taken over by the family company Jacques Bollinger.

The vineyard

Ayala n°7 is blended from 7 Grands Crus of the Montagne de Reims and the Côte des Blancs in Champagne.

Blend

Ayala n°7 Brut 2007 comprises a blend of Pinot Noir (1/3) and Chardonnay (2/3). 7 exceptional Grands Crus have been meticulously selected to give Ayala n°7 all the qualities of a fine brut champagne. The crus of Chouilly and Aÿ give their generosity and finesse, blending with the vivacity and allure of Verzy and Le Mesnil-Sur-Oger. The terroir of Cramant brings structure to this wine, marked by the beautiful chalky minerality of Avize and the fruitiness of Oger.

Winemaking

With a low dosage of 6 g/l, the Ayala n°7 Brut 2007 is aged for 11 years in the shade and coolness of the house’s cellars. The bottles are stirred and disgorged by hand, with the utmost respect for Champagne's traditional methods.

Blend

Chardonnay
Pinot Noir

Ayala n°7 Brut 2007: Characteristics and tasting tips

Tasting

Colour
The colour of Ayala n°7 Brut 2007 suggests freshness and elegance through its light golden colour.

Nose
The nose is delicate and powerful. The rich and fruity aromas of mirabelle plums and apricots are reminiscent of summer, the freshness of which is brought out by notes of eucalyptus.

Palate
The supple palate is generous and creamy. The Ayala n°7 Brut 2007 exudes saline and mentholated notes. The finish is powerful and persistent.

To serve

We recommend serving Ayala’s n°7 Brut 2007 Champagne at a temperature of 12°C in a well-curved flute to allow it to develop its aromas.

Food and wine pairing

Ayala Champagne n°7 Brut 2007 will go perfectly with dense and rich textures. A lobster roasted in salted butter served with a saffron risotto or a medallion of veal fillet in cream sauce will complement this lively and generous brut champagne.