A marriage of fine distilled wine and grape juice, Henri Giraud Ratafia de Champagne bears the name of an age-old method of preservation designed to keep fruit juices at their best (as well as to salt and preserve meat). Another technique is used alongside this – the Solera – which allows for the maturation of Vintages. The result is a perfect combination of technique and product, of patience and choosing wine at its prime.
From its evolution in small oak barrels, to its assembly around a core of Pinot Noir – from Ay, no less – comes a Vintage that is warming and reminiscent of the old beloved sweet wines and Champagnes. Amber in colour, with lovely almost copper-red reflections, it's all very exciting, and makes for a powerful nose enforced by great flavour...
Among the aromas present in the nose are candied cherry, warm spices such as turmeric and almond, too. Soon after, the expression grows more complex, with chocolate, candied orange peel and cherries in eau-de-vie joined by quince jelly and even a hint of cinnamon. Aeration follows, with dried fruit, poached pear and grape bursting. Soft and smooth,
Henri Giraud Ratafia de Champagne is defined by its creamy and ultra-sleek texture.
If you love your Champagnes full, then one tasting of the Ratafia will not prove enough! Fuelled by a sweet late Summer, gourmet flavours are abound and dried apricots, cherries and cocoa collide in a rollicking taste sensation.
With an exceptionally long finish of up to 10 seconds, it's purity and acidity leaves the mouth clean and fresh. The ideal accompaniment to cheese, foie gras and candied salted meat-sweet – tagine or game fruit – desserts will also benefit from a glass of this to wash them down.