What is Ratafia?

What is Ratafia?

• A. Made from the first 116 liters extracted during the final pressing, fortified with 90% grape spirit, and aged at least 10 months.
• B. A sparkling wine aged in bottles for two years.
• C. A sweetness additive derived from grape must.
• D. Aged wine from the second pressing.

Answer: (A)

Ratafia in Champagne is a fortified grape must product defined by a specific origin and production method. It uses the first 116 liters extracted from the final pressing, a historically defined portion that provides a particular concentration of flavors. That juice is then fortified with grape spirit at a high strength (about 90% ABV), turning it into a liqueur-like beverage rather than a still or sparkling wine. After fortification, it is aged for a minimum of 10 months to harmonize and soften the flavors. This combination of a precisely sourced must, fortification, and a defined aging period is what makes it distinct from other champagne products, not simply a sweetener or a different style of wine.

Ratafia in Champagne is a fortified grape must product defined by a specific origin and production method. It uses the first 116 liters extracted from the final pressing, a historically defined portion that provides a particular concentration of flavors. That juice is then fortified with grape spirit at a high strength (about 90% ABV), turning it into a liqueur-like beverage rather than a still or sparkling wine. After fortification, it is aged for a minimum of 10 months to harmonize and soften the flavors. This combination of a precisely sourced must, fortification, and a defined aging period is what makes it distinct from other champagne products, not simply a sweetener or a different style of wine.