Vve Fourny & Fils Ratafia

Vve Fourny & Fils

Vve Fourny & Fils Ratafia

If the Champagne is closely associated to the Champagne-Ardenne, there is another typically Champagne production which has to be discovered, it is Ratafia. This sweetened aperitif owes the origins of its name with all the drinks which is drunk during the ratification of a treaty. Ratafia is made with the rest of the grape of pinot recovered at the exit of the press, without any filtration, mixed with a marc brandy. Once prepared, the base is at least reserved two years out of barrels of oak, which will give him its superb brown color.

Just before the end of the process, the Ratafia is around 18° of alcohol. It must be served between 6 and 8°C to appreciate as well as possible its flavors of Marc, of candied fruits and citrus fruits bark. In general offered out of aperitif, Ratafia will be a must with a melon, a piece of foie gras or a blue cheese or with spotted paste. Test it with a chocolate cake and you will appreciate this quite unusual but so delicious mix.

More about Vve Fourny & Fils

Tuscany

The hilly soil and the weather conditions of Tuscany are ideal for grape growing and, with the passing centuries, the numerous types of grapes grown gave rise to some rare and much loved varieties. Nowadays, the most grown variety is the noble Sangiovese, which is often combined with small amounts of locally grown Cabernet Sauvignon, Canaiolo, Ciliegiolo and other grapes into wonderful blends such as the Brunello di Montalcino, Morellino di Scansano, Carmignano and, of course, the signature Tuscan wines, the Chianti and Chianti Classico, which probably are the best known Italian wines in the world. Other grapes grown here are the Mammolo, Malvasia, Colorino, Raspirosso, Gamay, Grand Noir, Barbera, Moscatello, Aleatico and Vernaccia, among others.

Batzella:

Batzella Red “Digia”
Batzella Red “Pean”
Batzella Red “Tam”
Batzella White “Mezzodi”