Four simultaneous types of ageing during a minimum of 3 years: Traditional barrel 6 years, Solera barrel 5 years, Vino Santo barrel 7 years, Vat 3 years).
\nBrilliant use of the juices on each champagne press on top of the Champagne appellation. The grape juice preserved by adding a neutral champagne alcohol. The particularly complex blend of Ratafias solera aged, vino santo style aged, tank aged (minimum 4 years aging) brings wonderful fruity aromas as well as a very distinguished wood note. Very versatile liquor with many food matching: Cheese, melon, chocolate desserts, reducing sauces for duck.
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