Sparkling Wines : Maturation

Maturation – Micro Oxygenation

Champagne Ayala – For their Perle d´Ayala vintage wines (eg. 2006) which is 100% GC fruit (80% Ch/20%PN), they use a special bottle for ageing. The bottle is an autumn leaf colour, and the top of the bottle is slightly different as it is designed to hold a cork for ageing rather than a crown cap. By using a cork for 10 years prior to disgorgement, they allow more micro-oxygenation and the wine gains more complexity. Not many Champagne houses are doing this because it is more difficult than with the crown caps. This is also small scale work with hand-riddling and hand-disgorgement. On average, the wine spends 8 years on lees (Vintage 2006) with a dosage of 6g/l.

  • Accredited to:
  • Jane Nisbet Huseby