Long seen as a remedy to stomach ailements, Ratafia Champenois is a traditional liqueur produced only in the Champagne region, and which rarely leave France. It is made from a blend of grape must (juice) and eau-de-vie (a type of brandy). It received official status as a Protected Geographical Indication (PGI) in 2015, and was registered as an AOP by the European Commission in 2019. Traditionally and now as part of it’s legislature, the grape must is sourced from the Champagne region, and the eau-de-vie is also distilled from grapes grown in the region.
Made from the three main champagne varieties, the must is taken essentially from the first 116 litres of juice extracted in a third and final press of 4,000 kilos of grapes, known as rebêche (Cuvee is the first 2050 litres, taille is the next 500 litres – both presses are the only juice allowed to make champagne).
This rebêche, considered a “by-product” of champagne is mostly taken off the hands of busy producers by distillers, but a select few keep the juice to make their own ratafia, fine or marc de champagne.
Total production of ratafia is limited to just 15 million bottles or 6% of the Champagne AOC.
This makes it quite rare and it seldom leaves the region. However if you are lucky enough to get your hands on a bottle it makes a wonderful digestif and a great complement to a champagne degustation dinner. It is surpisingly versatile
This Article was originally published on Champagne Every Day
