This month, Julian Gout has taken on the role of Cellar Master within the House of Champagne AYALA. With this exciting new venture, Julian seeks to ensure the continuity of the AYALA style, whilst also opening a new chapter in the development of the House.

At the age of 33, Julian Gout is highly-regarded within the Champagne region – he has worked with many champagne houses for more than a decade including Champagne Tattinger, Champagne Jacques Selosse, and Champagen Henri Giraud. He has always had a passion for Champagne and comes from a family of wine growers. In 2018, Julian joined the AYALA team as the Deputy Cellar Master, in charge of oenology and vineyards (20ha). His dedication to Champagne AYALA’s bespoke savoir-faire and his proven talents have led him to this new position within the team.

Julian Gout is part of the young generation of environmentally focused champagne makers who are helping to shape the Champagne region of tomorrow. He is committed to pursuing the Champagne House’s CSR policy, especially in their aim to become organic.

Cellar Master, Julian Gout, commented: “I take this responsibility with great humility and respect for Champagne Ayala’s savoir-faire. My experience within the Champagne House allows me to pursue its development while maintaining the style and excellence of the Ayala champagnes”.

We wish Julian the best of luck in his new role at Champagne AYALA.