Brut Rosè is produced by Maison Ayala, founded way back in 1860 when Edmond de Ayala moved to Aÿ in France. The area represents the heart of the Champagne area, the region famous for its unique bubbles in the world. Here, the chalky soils and the ideal microclimate allow the production of grapes with a great aromatic component and structure. Champagne Brut Rosè derives from typical grapes of the area such as Chardonnay (mainly), Pinot Noir and Pinot Meunier, the latter suitably vinified in rosé. The manual harvesting of the bunches and the innovative winemaking technology make it possible to preserve and develop the initial organoleptic characteristics, in terms of colour, gustatory hints and aromas. According to the traditional Champenoise method, the base wine is inoculated with selected yeasts and left to rest for the second fermentation and aging for over 24 months. Following the disgorgement and the (minimum) dosage, it will refine for another 24 months, in the bottle. Thus we have a complex, expressive, clean, dry, but very fine champagne with a silky and persistent perlage. It is a feminine sparkling wine and, for this reason, particularly elegant. It can rest in the cellar for a few years without losing its complexity and fragrance.