Ratafia champenois Julien Chopin Meunier surprise by the cacao aromas and by the nutz aromas.
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The ratafias champenois Julien Chopin are thought and making to place the fruit in front of the scene.
That why, Emmanuel Chopin choose to use a «distillat of wine at 94 °» and like this get alcohol into the ratafia. The goal is to mask the aromas of the grapes. Ratafias are worked by grape varieties. Here, this is Meunier to remind the traditional one by his amber color by his halzut and cacao aromas.
|Terroir||Clay and limestone|
|Assemblage / Blending||100 % Meunier|
|Veillissement / Ageing||2 years in oak barrels|