If the mention of the word “ratafia” makes you think of old French black-and-white films starring Lino Ventura and Jean Gabin, then it’s probably because you’ve never tried a ratafia yourself.

The Ratafia Champenois, an alcoholic, slightly sweet drink with a low alcohol content (around 18%), is the fruit of an ancient know-how. It was first made in the 13th century - the French still love it today. And you probably will soon too!

Its intense fruity aromas, due to the use of final pressing must, combine to create an original and delicate taste that can be enjoyed on many occasions: as an aperitif or as a digestive at the end of a meal. With goose liver or certain types of cheese, with dessert or with fruit... try what you like for yourself. You will quickly notice that harmonious flavors are not subject to fashion.

Production: During the harvest, the Pinot Noir grapes are pressed and the grape musts are selected, which are mixed with the company's own Eau-de-Vie de Vin.
Distillation: 5 traditional copper-iron stills heated from mid-November to mid-February for the distillery's entire production. The brandy used to make this ratafia comes from the distillation of our own wines. It allows the moutards to extract the good flavors.
Aging: After 5 years of maturation in barrels, this intimate union results in a harmonious product in which the finesse of Champagne subtly blends with the softness of Pinot Noir.