From the 2002 vintage alone, and made exclusively from Grands Crus and Premier Crus, Cuvée Perle d’Ayala is made from around 80% Chardonnay and 20% Pinot Noir. In 2002, the weather was unstable, particularly in July with heavy rainfall. However, in September, the magnificent Indian summer weather ensured exceptional ripening of the grapes. The harvest was average in terms of volume, but of excellent quality.
The great originality of this wine lies in the use of a cork stopper during the 9 years of its long ageing in the cellar: the exchange between the wine and the air develops wonderfully complex aromas. Disgorging is done in the old-fashioned way, entirely by hand, for the most demanding connoisseurs.
Cuvée Perle d’Ayala 2002 is distinguished by its limpid, brilliant golden-yellow color with hints of amber, and its fine bubbles. The nose is unctuous, with aromas of white fruit and citrus. The palate is full-bodied, generous and delicate, with subtle vanilla notes revealing the cork aging process. On the finish, the first aromas once again seduce with remarkable freshness, great length and finesse.
Ideal with noble starters such as duck foie gras carpaccio, salmon and red mullet millefeuille, or sweetbread and lobster ravioli, this prestigious champagne is also an ideal accompaniment to fish in sauce.
Cuvée Perle d’Ayala 2002
Average retail price: €74
Cette publication est également disponible en : Français (French)
