A beautifully balanced non-vintage, in the lighter style that is Ayala’s hallmark. It is fresh, but shows a good amount of blend with older wines to give weight and complexity. The green fruit flavors are well balanced with secondary aromas of almonds, green berries and lively but not dminant acidity. –RV

On the dry side, with mineral-tinged grapefruit, apple and pastry notes. This isn't crisp, but a chalklike sensation on the finish keeps it firm and focused. Drink now. 41,665 cases made. -BS

BLEND
Pinot Noir 45%, Chardonnay 35% and Pinot Meunier 20%. The origin of the crus’ excellent quality is a credit to its restrictive selection from the beginning. A blend of Pinot Noir from Aÿ, Mareuil-sur-Aÿ, Louvois, Bouzy, Tours-sur-Marne, Verzy, Rilly. Chardonnay from Cramant, Mesnil-sur-Oger, Cuis, Vertus & Rilly. Pinot Meunier from Venteuil, Cerseuil, St Martin d’Ablois, Chavot. The AYALA-blend has an extremely high average rating of 93% on the “échelle des crus” scale. 80% of this cuvée is made from the 2004 vintage; the remaining 20% are reserve wines (Pinot Noir and Chardonnay).

TASTING NOTES
Pale gold in color with a fine mousse, the Brut Majeur is aromatic on the nose. On the palate, it is well balanced and shows great style and complexity. Pinot Noir gives the wine richness and a long finish while Chardonnay, from the finest soils of the Côte des Blancs, adds delicacy, liveliness and freshness. Pinot Meunier,
predominantly from the Marne Valley, gives the wine its appealing fruitiness and roundness.

AGEING
More than 2.5 years on the lees.
After disgorgement, the Brut Majeur rests in the cellars for at least another 3 months.

TECHNICAL CHARACTERISTICS
alcohol 12%vol   acidity 4.6 g/l   ph 2.96 g/l
dosage 8.5 g/l

FOOD PAIRING
Delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout an entire meal. It pairs perfectly with seafood: terrines, scallops, lobster, crab and fish, especially salmon. Brut Majeur also goes extremely well with beef carpaccio, white meats, stews and white pudding (“boudin blanc”). Soft and mouldy cheeses such as Boursault, Coulommiers, Chaource, Brie and Brillat-Savarin are rich accompaniments. Fruit based desserts such as crumbles and tarts pair well with Brut Majeur as do desserts with almond paste and frangipane pastries such as the French “Galette des Rois”.

CONSERVATION
2 to 3 years