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RATAFIA
CHAMPENOIS
Ratafia solera
Wine production:
This Meunier liqueur is made from a selection of our plots since the early 1980s. At harvest time, we prepare a base of fine brandy ready to be flavoured with the must. The latter comes from the first 116 litres following the juices intended for champagne. We choose the best Meunier juices to flavour our alcohol base, which will block fermentation. This ensures that all the fruitiness and sugar remain natural. The liqueur obtained at around 18% ABV will gradually replenish the oldest barrels as bottling progresses. This method, known as Solera, ensures that the same quality of ratafia is maintained over time.
Tasting:
The first impression is rich, warm and delicately woody (oak and Bourbon vanilla), then the fruitiness of the Ratafia intensifies. The attack on the palate is supple and quickly expands to become truly creamy without being heavy. This is thanks to a pleasant freshness (a hint of acidity). The roundness and sweetness have melted the power of the alcohol and sugar into the body of the Ratafia. The aromatic persistence is very long, about 10 seconds, with a ‘rancio’ character and nutty aromas. It is also very clear, as we find again the slight hint of acidity and the soft tannins linked to the ageing of the alcohol in barrels.
Food and wine pairing:
Ratafia is ideal for those who prefer a less alcoholic drink than digestifs at the end of a meal. But the combinations on a cheese platter are endless, especially with blue cheeses such as Roquefort.
Let's not forget foie gras as a starter or the famous chocolate coulant for dessert.
