The ratafia champenois Julien Chopin Grandes Années, realized by a solera method, is a huge aromas complexity.
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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 obtain alcohol into the ratafia. The goal is to mask the aromas of the grapes. Ratafias are worked by grape varieties. This ratafia is realized by a solera method. This method let the old ratafia educate the youngest one. It allowed to maintain the style.
|Terroir||Clay and limestone|
|Assemblage / Blending||100 % Meunier|
|Veillissement / Ageing||Solera method|