The 1920s were a remarkable golden age during which Champagne AYALA produced over a million bottles each year. Numerous advertising posters and artistic drawings from the era are the best testimonies of that splendor.
The 1920s were a remarkable golden age during which Champagne AYALA produced over a million bottles each year. Numerous advertising posters and artistic drawings from the era are the best testimonies of that splendor.

Every stage of winemaking at AYALA is carried out on location, from vinification to shipping, not to mention ageing, riddling, disgorgement, labeling and conditioning. The 2 kilometres of caves are home to almost 2,5 million bottles, slowly maturing in the centuries-old cellars dug out of Aÿ’s chalky hillsides.

Pioneers in introducing a drier style than was customary during the second half of the 19th century, Champagne AYALA remains known today throughout the world for its fresh and elegant wines. The house crafts wines that are popular for their precision, delicacy, ethereal quality and their style based on freshness and elegance. Well-balanced blends giving Chardonnay a major role, precise vinifications conducted in small thermo-regulated stainless steel vats and low dosage levels: these are all elements that define AYALA’s emblematic references’ unique personality.

The superb buildings which can be seen today are not the original ones, which were destroyed during the 1911 winegrower’s revolt. Luckily, the owners had shown great foresight in taking out insurance against rioting and vandalism. The current production facilities and offices were then designed in 1913 by famous local architect Demay and built in the Art Deco style, which still defines today the personality of Champagne AYALA.

preliminary line-up champagnes subject to change

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