Ratafia
Appellation
Vin de liqueur
Grape variety
Chardonnay & Auxerrois.
Soil
Clay limestone.
Average age of the vines
25 years.
Yield
35 hl/ha
Vinification
Blend of wine brandy and grape must (30% - 60%).
Ageing
Oak barrels for 12 months before bottling.
Ageing
Ratafia has a capacity to age more than 10 years but can be appreciated just as much young.
Serving Temperature
Between 8° - 10°C.
Situation
After having known the splendor of the Court of Versailles, this vineyard extending over nearly 5,000 hectares in 1830 was damaged by phylloxera and the wars. Forgotten by time, the Auxois is reborn today through fruity and refined wines. Located between Semur-en-Auxois and Montbard, our Coteaux de l'Auxois vineyard covers 15 hectares. The vineyard is driven in lyre and takes advantage of beautiful south and south-east exposures on the communes of Villaines les Prévôtes and Viserny.
History of Ratafia:
Ratafia is a traditional liqueur of our soils. It is a product which finds its origin towards the XIII th century. The fermentation is blocked by adding alcohol on the grape juice. This allows to preserve the aromas of the grape. The ageing in barrel allows the ratafia to develop aromas and to perfect the marriage of the grape juice and the alcohol.Tasting and food pairings
The ratafia presents a yellow, brilliant dress. The nose expresses notes of fresh fruits, flowers with vanilla nuances. In the mouth, the attack is round and velvety with a perfect balance between sugar and acidity which brings a long and fresh finish.
Ideal as an aperitif, alone, or in a cocktail (1/3 ratafia - 2/3 crémant). The ratafia can be served with foie gras or blue cheese.
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