Ayala: Brut Majeur, Brut Nature, Rosé Majeur, Blanc de Blancs, La Perle… which cuvée should you choose?

In Aÿ, two neighbouring houses belong to the same family yet are completely different from one another. Bollinger is built on Pinot Noir and oak barrels; Ayala, founded in 1860 by Edmond de Ayala and taken over by the Bollinger family in 2005, has opted for Chardonnay, stainless-steel vats and a dosage reduced to a minimum. A founding member of the Syndicat des Grandes Marques in 1882 and holder of the British Royal Warrant since 1908, it remains a discreet house, prized by sommeliers for its purity. This guide reviews the cuvées available in our cellar, along with their current prices.

The Ayala style: Chardonnay, stainless steel and minimal dosage

Three key choices define the house. Firstly, Chardonnay – the dominant grape in all cuvées – sourced from the Côte des Blancs and as far as Montgueux in the Aube region for its tension and finesse. Next, stainless steel vats, which preserve the purity of the fruit, whereas its neighbour Bollinger seeks the richness of oak. Finally, minimal dosage — Ayala was among the first houses to offer a brut champagne in the 1860s, when sweetness was in vogue — right down to the zero dosage of the Brut Nature. The result is a clean, briny, precise style, which the house sums up in a single word: ‘l’épure’.

The Ayala range at a glance

• Brut Majeur — the non-vintage brut, 55 per cent Chardonnay, available in standard bottles and magnums.
• Brut Nature — the same ‘épure’, with no dosage.
• Rosé Majeur — the blended rosé.
• Blanc de Blancs A/18 and Collection No. 16 — the Blanc de Blancs.
• La Perle — the prestigious vintage cuvée.

Brut Majeur: freshness for everyone

Brut Majeur showcases Chardonnay — 55 per cent of the blend — resulting in an elegant and refined champagne: lemon, white peach, acacia blossom, a subtle brioche note, and a lively, precise attack. At €35.80 (€34.80 without the box), it is one of the most affordable bruts from the great houses, and one of the freshest. The magnum (€83.90) makes the ideal champagne for receptions.

Brut Nature: zero dosage

Created as a tribute to the founder, the Brut Nature contains no added sugar at disgorgement: lemon, grapefruit, floral notes, a hint of salt, an airy texture and a mineral finish. It’s the perfect champagne for oysters and sushi, priced at €44.90. To understand how dosage affects the taste, read our guide to brut, extra-brut and demi-sec: what’s the difference?

Rosé Majeur: the purity of the fruit

The Rosé Majeur is a blended rosé of remarkable finesse: wild strawberry, raspberry, vineyard peach, a floral touch, and a fresh, structured palate. €50.78, perfect for a summer aperitif or a red-berry dessert.

Blancs de Blancs: A/18 and Collection No. 16

The Blanc de Blancs A/18 — A for Ayala, 18 for the base of the blend — has been aged for six years on its lees: pear, grapefruit, jasmine, subtle honeyed notes, and a crystalline tension. €71.90. The Collection No. 16 is a limited and numbered edition of 7,357 bottles, a unique 2016 blanc de blancs: half Chardonnay, the other half made from heritage white grape varieties of Champagne — Arbane, Petit Meslier and Pinot Blanc —, with a taut and finely chiselled structure, citrus, white flowers, damp chalk and brioche notes from its long ageing. €109.90. For more on these forgotten grape varieties, see our article ‘Champagne grape varieties’; compare it with our other Blanc de Blancs champagnes.

La Perle 2015: the prestige cuvée

La Perle 2015 is the house’s flagship: eight years’ maturation on the lees, a golden colour with ivory highlights, the white flowers and iodine notes of the Côte des Blancs blended with brioche, fresh almond and candied citrus fruits. €169.90. A champagne for fine dining, to accompany a fine fish or lobster — and our blanc de blancs and seafood pairings for starters.

Ayala prices: what to expect

Prices recorded in our cellar in September 2026; they vary as the house releases new vintages. Ayala is the go-to house for lovers of freshness and low dosage, at prices that remain amongst the most affordable in Aÿ.

Which Ayala for which occasion?

• An aperitif or a party: the Brut Majeur.
• Oysters, sushi: the Brut Nature.
• In summer, with a red-berry dessert: the Rosé Majeur.
• For the curious: the Collection No. 16 and its forgotten grape varieties.
• A sumptuous fish dinner: La Perle 2015.

Ayala at the table

Ayala’s style is that of sommeliers: low in sugar, full of freshness, with a salinity that evokes the sea. The Brut Nature and the Blanc de Blancs A/18 are perfect for oysters, sea urchins, ceviche and sushi; the Brut Majeur pairs well with tapas as an aperitif or with grilled fish; the Rosé Majeur pairs beautifully with salmon tartare or a strawberry salad. La Perle 2015, with its greater depth, deserves a turbot in beurre blanc or poultry in a creamy sauce. None of these cuvées goes well with sweet sauces: Ayala is best enjoyed dry.

Serving and storing Ayala

This house speciality is best served chilled: 8 to 10 °C for the Brut Majeur, Brut Nature and Rosé; 10 to 12 °C for the Blanc de Blancs and La Perle, in a white wine glass. Non-vintage bruts should be enjoyed within three years; La Perle and the Collection N°16 can be kept for ten years, stored horizontally and away from light. Our storage and serving advice provides further details. All available cuvées are listed on the Ayala website.