If the word "ratafia" makes you think of old black and white French movies starring Lino Ventura and Jean Gabin, it's probably because you've never tasted a ratafia yourself.
The Ratafia Champenois, an alcoholic drink, slightly sweet, with a low alcohol content (around 18%), is the fruit of an ancestral know-how. It was first made in the 13th century - the French still love it today. And you will probably soon too!
Its intensely fruity aromas, due to the use of must from the final pressing, 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 foie gras or certain types of cheese, with dessert or with fruit... try what you like. You will quickly discover that harmonious aromas are not subject to fashion.
Production: During the harvest, the Pinot Noir grapes are pressed and the grape musts are selected, which are blended with their own Eau-de-Vie de Vin.
Distillation: 5 traditional copper-iron stills heated from mid-November to mid-February for all the distillery's production. The brandy used to make this ratafia is obtained by distilling their own wines. It allows the Moutards to extract the good flavors.
Aging: After 5 years of aging in casks, this intimate union results in a harmonious product where the finesse of champagne subtly blends with the softness of pinot noir.
-
Alcohol: 18% vol.
-
Grape variety: Pinot Noir
-
Content: 50 cl.
-
Terroir: Côtes des Bars
-
Aging: 5 years in oak barrels
-
Contains: sulphites
The Moutard champagne house has been in the family for several generations since the 17th century. It is set in picturesque countryside on the sunlit slopes of the Côte des Bar, in southern Champagne. The soil of the Côte des Bar, which consists of clay and shell limestone, gives the traditional grape varieties of the area, Pinot Noir and Chardonnay, particularly full and fruity aromas, which are very appreciated by connoisseurs.
All Moutard wines and champagnes are made from their own grapes or from grapes bought from friendly winemakers. So that the champagnes are perfectly mature and can be enjoyed straight away, they mature in the cellar for at least three years, with the vintage champagnes it is ten to fifteen years.
The history of the Moutards begins in 1642. Old winery books document these early activities as winemakers, on which the family tradition is based. The production of champagne is the fruit of a true tradition and each family develops its own techniques over time, which it constantly improves.
Manufacturer's address: Champagne MOUTARD Père et Fils, 6 Rue des Ponts, 10110 Buxeuil, France
