Winemaking :
Our Ratafia de Meunier comes from all our plots, with harvest years almost all dating back to the early 1980s. For this cuvée, we use the solid parts (skins, pips) from the destemmer (crusher) after crushing for the production of red Côteaux Champenois or rosé Champagne. They are distilled by an itinerant distiller specially brought to DAMERY. This eau-de-vie then becomes Ratafia de Meunier after approval, ageing for many years in oak barrels. Gradually, the younger barrels are added to the older ones, as and when it is bottled, reaching an alcohol content of 41% vol.
Tasting :
The initial impression is rich, warm and finely woody (oak and Bourbon vanilla), before the "fruitiness" of the Ratafia intensifies. The attack on the palate is supple and quickly broadens to become frankly unctuous but without heaviness. This is thanks to good freshness (hint of acidity). The aromatic persistence is very long, around 10 seconds, with a "rancio" character and nutty aromas.
Pairing :
One of the best combinations with our ratafia champenois is with aged cheeses such as Roquefort.
We make our cuvées without MLF, fining or filtration before bottling.