Founded by Edmond de Ayala in 1860, Maison Ayala is one of the oldest Champagne houses. Located in Aÿ, at the heart of the Champagne region, it stands out with its distinct style, defined by freshness, purity, and elegance.
A Champagne house founded in 1860
Maison Ayala is the brainchild of Edmond de Ayala, an enterprising visionary and the son of a Colombian diplomat. While travelling through Champagne, he was struck by the opportunities the region offered and decided to settle there. Edmond then married Gabrielle d’Albrecht, niece of the Viscount of Mareuil, who owned Château d’Aÿ and its vineyards. Edmond Ayala founded the house that bears his name in 1860 thanks to the château’s vines.
Ayala was innovative from the outset, launching a “dry” Champagne in 1865 containing just 21 g/L of sugar, at a time when French Champagnes often had in excess of 150 g/L. This established the house as a pioneer, favouring the purity and natural expression of the grapes. With the help of his brother Fernand, who was living in London and a close friend to the Prince of Wales, Edmond became the official supplier of Champagne to the Crown of England with his Champagne that were less sweet and more to the Prince’s taste.
In 1882, Ayala became a founding member of the Syndicat des Grandes Marques (French Association of Fine Brands), affirming its position as one of the most respected Champagne houses. Maison Ayala acquired international renown during the Belle Époque (the period from the end of the 19th century up to the mid-1910s), supplying a number of royal courts and aristocrats across Europe. By then, Ayala was already producing a million bottles, making it one of the great houses of the era.
A tumultuous period followed which included the looting and burning of the house by impoverished winemakers in 1911 in the aftermath of the phylloxera crisis and the Great Depression of 1929. This led the family to sell the estate to the British bank Guinness in 1936 and it was subsequently sold to René Chayoux, a native of the Champagne region and owner of the Château Phélan Ségur and Château La Lagune estates in Bordeaux. The house changed hands again in 1995, when it was sold to the Frey group.
A Champagne now part of the Bollinger portfolio
The Bollinger family acquired Ayala in 2005. A new vathouse was built in 2007, providing modern winemaking facilities. Under the dynamic direction of Hadrien Mouflard, appointed in 2012, the brand’s style was reasserted, with an emphasis on Chardonnay and a new visual identity. This renewal allowed Ayala to make a successful return to international markets.
To further improve the quality and authenticity of its Champagnes, the house also invested in sustainable practices and technical innovations. Ayala now operates state-of-the-art presses to ensure gentle and precise extraction of the grape juice, while maintaining controlled fermentation in temperature-controlled stainless steel vats to preserve the freshness and purity of the aromas.
Chardonnay, the house’s star grape variety
The Champagne house owns 22 hectares of vines in the Côte des Blancs, the Montagne de Reims and the Marne Valley, which cover around 20% of its needs. Grapes are also purchased from long-term partners, around one hundred winegrowing families growing grapes in some 70 vineyards.
The viticulture practices include judicious use of treatments and particular attention to soil preservation. Ayala is currently in the process of applying for its organic certification, which should be obtained for the 2025 harvest. This project is part of a wider commitment to promoting responsible Champagne production. For instance, the house has adopted recyclable packaging and constantly seeks to further reduce its carbon footprint.
Chardonnay takes pride of place in the house, constituting the majority of the blends in all the cuvées, complemented by Pinot Noir and Pinot Meunier. This predominance of Chardonnay contributes to the very fresh style of Ayala Champagnes.
Ultra precise and modern vinification
The winemaking process involves rigorous traditional methods. The grapes are meticulously sorted and pressed in modern presses, guaranteeing the juices are extracted gently. No fewer than 120 temperature-controlled stainless steel vats are used for the fermentation process, across eight vat rooms. Hybrid foudres (large tuns) combining wood and stainless steel are used to store some of the reserve wines.
The house isn’t afraid to extend the ageing period significantly when producing its Champagnes, stretching from three to 12 years depending on the cuvée.
Alaya Champagnes
Ayala Champagnes are renowned for their pure, fresh, almost incisive style, with little dosage.
Brut Majeur: The house’s entry-level cuvée and the proud ambassador of Ayala’s fresh, elegant style. This is a blend of terroirs from over 70 vineyards planted throughout the Champagne region, consisting of 55% Chardonnay, 30% Pinot Noir and 15% Pinot Meunier.
Brut Nature: This is produced with no added sugar and the same blend as the Brut Majeur, expresses a fine, chiselled tension and a delightful minerality.
Blanc de Blancs: A pure Chardonnay produced only in the finest vintages.
Cuvée n° 16: A limited-edition Blanc de Blancs cuvée. This Champagne is a blend of the four Champagne region white grape varieties, with a majority of Chardonnay, supplemented by Arbane, Petit Meslier and Pinot Blanc from grand crus and premier crus. The dosage is low, and it is matured for 6 years in the estate’s cellar.
