Ayala Champagne Brut Majeur

Champagne Ayala assembles Brut Majeur from Chardonnay, Pinot Noir and Pinot Meunier, with Chardonnay setting the fresh, precise tone the house prefers. It is made by the traditional method, the second fermentation taking place in bottle, after which the wine rests on its fine lees to gain a bready, lightly nutty complexity beneath the fruit. Reserve wines from earlier years are folded into the blend for consistency. Ayala is known for restrained sugar, and the dosage here sits at the lower end of the brut range, so the wine reads clean and dry.

The colour is pale gold with a fine, steady bead. The nose leads with apple, pear and citrus peel over white flowers, then toasted bread, biscuit and a touch of almond from the lees. The palate is fresh and linear, orchard fruit carried by crisp acidity and a soft mousse to a dry, clean finish. Serve well chilled at 8 to 10 degrees in a tulip glass. It makes a reliable aperitif and pairs with shellfish, white fish and lighter poultry dishes.