Ratafia Julien Chopin Pinot Noir

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 obtain alcohol into the ratafia. The goal is to mask the aromas of the grapes. Ratafias are worked by grape varieties. 

The ratafia Julien Chopin can't be call "ratafia champenois". Indeed, since 2015, the ratafia champenois production criterias has evolved. A ratafia that has undergone skin maceration doesn't answer to the contractual requirements fixed for the production of ratafia champenois.