In the Champagne region, Ratafia (the name results from the drink which was used to seal the ratification of a treaty) finds its origin during the XIIth century as a mode of preservation of fruit juices and grape juice, the fermentation of which was stopped by the addition of alcohol.
But later on, the wine growers started to keep, during the grape harvest, part of the must (fresh champagne grape juice) to which they added some alcohol, for their personal consumption. Today this family tradition continues, Ratafia becoming a speciality in the regional gastronomic heritage and a major economic player in a wine-making sector dominated by the power of champagne.
Ratafia appears as a soft, pleasant apéritif (it highlights the natural sugar of the grape), with aromas of dry apricot, poached pear and grape.
Grape juice must + Champagne spirits
80% Pinot Noir
20% Pinot Meunier
Aging time on lees
It should be drunk cold, approximately 8 degrees, without ice. But it can also perfectly accompany melon, foie gras, blue cheeses, desserts, perfume a fruit salad or still be used in cooking, in particular to deglaze a sauce.