The Ratafia champenois, is the most natural “aperitif”.
It is prepared by “Fortifying” freshly pressed grapes from the vineyard Grand Cru with “Eaux de vie" de Champagne. This is done before any fermentation takes place.
It’s while aging that the Ratafia de Champagne acquires its mellow texture and a radiant amber sheen. The Ratafia must always be served chilled and preferably without ice. It can be savored with blue-veined cheese, or with a chocolate dessert (as a dessert wine or old Barsac).
It is a treasure when it keeps company to melons and peaches in summer, or to “Foie Gras” around New-Year’s Eve and Christmas. Very closed to Ume-Shu savours we like.
