Aged in oak barrels for at least 2 years, it is made with unfiltered, unfermented grape juice called “must” (from black grapes in particular). About one-third of the content of a bottle of ratafia is a supplement of either the last juice pressed from the grape skins or a sort of champagne brandy made from a double distillation of the grapes. This addition raises the ABV to 18%

Because it is matured in oak barrels ratafia has an amber tint and an expressive aroma which are in perfect harmony with with the well rounded, sweet creamy taste which is created by from the pressed grape skins, citrus peel and dried, candied fruits.

Franck Ellner



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