Ayala, Brut 1999

Description

About the Producer

The foundation of Château d'Ayala dates back to 1850. Edmond de Ayala, a Colombian, came to France to learn about the production and promotion of Champagne at Chateau d'Ay. At the time, the Chateau d'Ay was owned by the Viscount of Mareuil, who taught Edmond everything he had learned in his life. When Edmond married Mareuil's niece, Château d'Ailly and its large vineyards were given to the Ayala family as a dowry. A blend of Chardonnay, Pinot Noir and Pinot Meunier, this powerful, yet refined and elegant, light golden-yellow, bubbly, aromatic and rich Champagne is perfect as an aperitif with fish, seafood and other desserts (such as apple It also goes well with fish, seafood and other desserts such as apple pies and fruit breads. The Ayala Natural Rosé Champagne is also a great aperitif and is a very good choice with salmon, grilled lamb chops or desserts. The most distinctive feature of Ayala Champagne is that it uses little or no dosage to adjust the taste, alcohol content, etc., in order to ensure the natural purity of the Champagne. The essence of the Champagne can be summed up in six words: Passion, Excellence, Art, Nature, Image and Pleasure. In one sentence, Château d'Ayala is using its infinite passion to create champagnes of exceptional quality, to enjoy art and nature in champagne, to create a sense of unity between man and nature, and to give people infinite pleasure and enjoyment.