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AYALA A/18 Blanc de Blancs 2018 Champagne is an exceptional vintage cuvée, crafted exclusively from Chardonnay grapes sourced from Champagne’s Grands Crus and Premiers Crus. This first A/18 vintage brings together six complementary terroirs from the Côte des Blancs and the Montagne de Reims: Chouilly, Cramant, Le Mesnil-sur-Oger, Oger, Cuis and Bisseuil. After six years’ ageing in the cellar, this Extra-Brut champagne reveals great aromatic finesse, with notes of pear, grapefruit, jasmine and honey. Its lively and precise palate is accompanied by a remarkable chalky minerality. A refined Blanc de Blancs, ideal as an aperitif or with seafood.
Description
Founded in 1860, the House of AYALA has made Chardonnay one of the cornerstones of its identity. With A/18, it presents a fully vintage cuvée that showcases the qualities of the 2018 harvest and the diversity of Champagne’s chalky terroirs. This Blanc de Blancs is made exclusively from Chardonnay grapes sourced from Grands Crus and Premiers Crus in the Côte des Blancs and the Montagne de Reims.
The blend brings together six crus with complementary characteristics: Chouilly brings freshness and fruit, Cramant contributes to the liveliness and fullness, whilst Le Mesnil-sur-Oger adds tension and Oger a chalky minerality. Cuis contributes to the silky texture and Bisseuil to the overall depth. Each terroir is handled with precision through plot-by-plot micro-vinification in small stainless-steel vats.
Six years’ ageing in the cellar allows the champagne to develop its aromatic complexity and a creamy effervescence, whilst preserving its freshness. The Extra-Brut dosage, limited to 5 g/l, highlights the purity of the Chardonnay and the wine’s mineral expression.
On the nose, the aroma reveals notes of pear, grapefruit and jasmine, accompanied by hints of honey. The clean and dynamic palate develops notes of blood orange and pastry, underpinned by lovely liveliness and a lingering chalky finish.
Serve this champagne at around 10 °C in a tulip-shaped glass. It is outstanding as an aperitif and pairs elegantly with oysters, scallop carpaccio, sea bass tartare with citrus, or delicately prepared fish.
Informations
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