Cédric Roblet appointed Managing Director of Champagne Ayala

A continuity-driven appointment to support the Champagne House’s development and qualitative ambitions

Champagne Ayala has announced the appointment of Cédric Roblet as Managing Director, effective 14 September 2026. Already closely involved in the transformations undertaken by the House in recent years, he will be responsible for continuing its development momentum while further strengthening its commitment to quality.

Cédric Roblet joined the Bollinger Group in 2009, beginning his career at Champagne Bollinger in management control. He joined Champagne Ayala in 2016 as Administrative and Financial Manager before subsequently being appointed General Secretary. In this role, he has overseen several strategic functions within the House, including financial management, the French market and relations with grape suppliers.

A decade at the heart of Ayala’s transformation

Over recent years, Cédric Roblet has supported several key stages in Champagne Ayala’s transformation, including the rebuilding of its vineyard holdings, the structuring of grape supplies and investments in production facilities. These developments share a common objective: to further enhance the precision of the wines. The company has notably invested in the construction of new vat rooms. The latest, dedicated to micro-vinifications, is due to become operational for the 2026 harvest, providing new opportunities to work with greater precision on the different origins and expressions available to the House.

A House in development

The appointment comes as Champagne Ayala continues to develop both in France and internationally. In recent years, the House has reinforced its distinctive identity around Chardonnay, which has become one of the defining features of its style, while expanding its distribution to more than 70 countries. At the helm of Champagne Ayala, Cédric Roblet will continue the work already undertaken to strengthen quality standards and further express the House’s distinctive interpretation of Chardonnay. This next phase will also include continued investment in production facilities, the enhancement of the historic Aÿ site and the development of wine tourism.

Founded in 1860 by Edmond de Ayala in the heart of the Grand Cru village of Aÿ, Champagne Ayala historically distinguished itself as a pioneer in the production of low-dosage wines. Today, the House defines its style through purity, the elegance of Chardonnay and a diverse range of crus, with every stage of production carried out on site.