Ratafia is an ancestral method of preserving fruit juice in the same way that salting was used to preserve meat. Soléra is an ancestral method of maturing and gradually assembling different vintages, generally used for the great Port wines. Patiently, the fruitiest juices chosen from the best cuvees, were raised in small oak barrels and then blended around a heart of Pinot Noir D’Aÿ.
The colour is remarkable warm, reminiscent of very old Champagnes or sweet, liquorish wines of more than thirty years of age. Amber coloured with pretty, coppery highlights that are almost red. The first aromas are powerful, with cherry preserve, warm spices (turmeric), almonds and Maraschino against a background of meat juices providing depth. Then the expression becomes finer and more complex: chocolate, preserved orange peel, cherries in eau-de-vie and quince jelly, with a hint of cinnamon and then, gradually, a touch of the classic ‘rancio’ of great fortified wines. After breathing and warming a few degrees, dried fruits (apricots), poached pairs and even grape must begin to emerge.
In the mouth, very supple and smooth, we are immediately taken by its caressing creamy texture. This fullness is confirmed through the tasting process, and then gradually the fine Champagne temperament of this Ratafia refreshes the overall effect. This end of summer sweetness gives us delicious aromas of dried apricots, cocoa and cherries. The finish is long (8 to 10 seconds) and pure, with a handsome touch of acidity leaving the mouth perfectly clean and fresh.