WINE MAKING

Ratafia is made by macerating grape must and wine brandy (fine champagne aged in Cognac and Sauternes barrels).

TASTING NOTES​

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Eye:

Golden, luminous dress, light apricot and orange

reflections.

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Nose:

The expressive nose, with initial notes of lime blossom, opens with white flowers, slightly honeyed, peaches in alcohol and mirabelle plums.

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Palate:

Vanilla and poached pear attack, it reveals a magnificent basket of stone fruits including a note of apricot kernels in alcohol. A beautiful light and tangy finish accompanies this alcohol.

CONSERVATION :

Due to the absence of fermentation, ratafia keeps perfectly over time, away from light. Best eaten chilled, we recommend keeping it refrigerated after opening.