The Ratafia Champenois is a fortified wine made in Champagne from a traditional alcoholic beverage recipe. It is classified as a Mistelle, where alcohol is added to fresh grape juice before fermentation, generally resulting in a sweet wine.
The tradition, in the past, was that the ratafia was made in Champagne by local distillers, alcohol derived from ripe fruits (apples, plums, etc.) is added to the juice obtained after the last pressing of the grapes. The juice from this pressing has few organoleptic properties (experienced through the senses of taste, sight, smell and touch). By law, this juice (rebèche) cannot be used to make Champagne and is usually discarded or distilled.
At Champagne Christian Briard, we have significantly improved the recipe of this traditional beverage while abiding by the French wine IGP classification rules. We’ve replaced the third pressing juice with our Cuvée, which is the juice that comes from the first pressing of the grapes. This is juice of the highest quality and has the best balance of phenols, sugars and acids. This change alone adds a significant amount of flavor to the drink.
Additionally, we replaced the fruit alcohol used in the traditional recipe with Fine de la Marne, a local brandy. This brandy gives extra fragrance and power; enriching our beverage.
Will you be able to resist having Ratafia Champenois with your next Foie Gras?
Aging, our Ratafia acquires its soft taste and light and amber color. Universally appreciated, it tasted very fresh as an aperitif but also with foie gras, melon, veined cheeses and chocolate desserts. Flattering and friendly, it also the right partner in cocktails.
Blended from 40% of Chardonay, 30% of Black Pinot and 30% of Pinot Meunier, the ratafia is assembled with locally made brandy up to 18%Alc/Vol.
The nose is slightly spicy with plums and gingerbread with a palate made from candied fruit, quince jelly and brandy notes.
What are you waiting to taste it ?Buy our Cuvée now