Maison Simonnet-Febvre, Ratafia Vin de Liqueur

Ratafia, Vin de Liqueur (Non-Vintage)

Maison Simonnet-Febvre | Coteaux de l'Auxois, Burgundy

Appellation: Vin de Liqueur
Grape Variety: Chardonnay and Auxerrois
Alcohol: 16.5% ABV

The Story

Ratafia is a traditional liqueur of our soils. It is a product which finds its origin towards the thirteenth 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.

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.

Vineyard & Winemaking

Region: Coteaux de l'Auxois 

Village: Located between Semur-en-Auxois and Montbard

Soil: Clay limestone

Average Vine Age: 25 years

Harvest: Hand picked

Yield: 35 hl/ha

Fermentation: Blend of wine brandy and grape must (30% - 60%).

Ageing: In oak barrels for 12 months before bottling.

Barrels: French oak, medium toasted

Tasting Notes

Colour: Golden yellow.

Nose: The nose expresses notes of fresh fruits, flowers with vanilla nuances.

Palate: In the mouth, the attack is round and velvety with a perfect balance between sugar and acidity. Delightful.

Finish: Long, fresh finish.

Food Pairing

Ideal as an aperitif, alone, or in a cocktail (1/3 Ratafia - 2/3 crémant). The Ratafia also pairs well with foie gras and blue cheese.

Cellaring & Service

Cellaring Potential: 10+ years

Serving Temperature: 8-10°C

Allergens: This wine contains sulphites