If you think of old French black-and-white films starring Lino Ventura and Jean Gabin at the mention of the word “ratafia,” it is probably because you have never tried one yourself.

Ratafia Champenois, an alcoholic, slightly sweet beverage with a low alcohol content (around 18%), is the fruit of age-old expertise. It was first produced in the 13th century—and the French still love it today. You probably will too, very soon!

Its intensely fruity aromas, which are due to the use of must from the final pressing, come together in an original and delicate flavor that can be enjoyed on many occasions: as an aperitif or at the end of a meal as a digestif. With foie gras or certain cheeses, with dessert or fruit… try it yourself and see what you like. You will quickly discover that harmonious aromas are never out of fashion.

Production: During the harvest, Pinot Noir grapes are pressed and the grape musts are selected and blended with the distillery’s own eau-de-vie de vin.
Distillation: Five traditional copper-and-iron stills are heated from mid-November to mid-February for the distillery’s entire production. The brandy used to make this ratafia is produced by distilling the distillery’s own wines. This allows the distillers to extract the best flavors.
Aging: After five years of aging in barrels, this intimate blend becomes a harmonious product, in which the finesse of Champagne subtly mingles with the softness of Pinot Noir.