Ratafia
ORIGIN
Rilly-La-Montagne in AOC 1er Cru (Montagne de Reims) for the must and Mareuil-sur-Ay (Cote des Blancs)
for the Marc de Champagne in the « Appellation Champagne ».
High Environmental Quality and Sustainable
WINEMAKING
Must of Pinots Noirs and Meuniers associated with Marc de Champagne.
DISTINCTIVE CHARACTERISTICS
The « Ratafia », is an ancestral product of the Champagne region since the 13th century, long considered as “the winegrower’s aperitif”, it was recognised in 2015 as a Protected Geographical Indication (PGI). The ratafia is a “Mistelle” i.e. a “fresh grape must”to which strong alcohol obtained by distillation (Marc de Champagne) has been added. The added alcohol prevents fermentation and thus preserves the aromatic potential of the fresh grape. The grapes used for the musts must be the same as those claimed in the “Champagne” or “Coteaux Champenois” designations. Manufacturing must take place within 20 days of the date of pressing of the grapes used to make up the must.
FOOD PAIRING
Enjoyed as an aperitif, but also goes very well with foie gras, melon but also with a delicious chocolate fondant, mirabelle plum tart or red fruits. More evolved, it is the perfect accompaniment to candied salty – sweet meats (tajine, game with fruits), blue-veined cheeses, “tomme de Savoie” or Cantal cheese.
Its alcoholic degree is 18°C.
