Ceccherini Cristiano

9.0

50% fermented Montepulciano and 50% sour cherry syrup
120g residual sugar
Viscous and still driven from a good freshness
It's all about the visciola, the indigenous cherry from abruzzo that helps making the ratafia as well in the region.
This is fun! — a month ago

Riccardo L.

9.5

Fabien Jouves Ratafia made from Malbec in Cahors. This is a bit like grappa, but not. And a bit like port, but not. So it’s like their child. And oh my goodness it’s amazing. — 2 years ago

Neal Krishna Devaraj

8.9

Very interesting made from combining distilled leftovers from champagne process and mixing with grape juice — 2 years ago

Ayyyy

9.6

excellent full bodied digestif — 2 months ago

carmen

10

fortified sweet champagne with flavors of dried strawberry. i’ve never had anything like this! — 9 months ago

Bonnie Chu

9.2

With foie gras — 2 years ago

Peter Zandbergen

9.1

Gounel Lassalle - Ratafia. Sweet and welk made, but not my thing — 2 years ago

with Elise

web bond

9.1

Champagne Mousse “La Vie En Meunier” Ratafia — 4 months ago

Noel Geisen

9.1

Lag vergeten in de kelder maar blijkt verbazend lekker — a year ago

Deborah M

9.3

Champagne ratafia was described as the champagne before fermentation. Champagne ratafia is a rare and very aromatic natural sweet wine. Crazy aromatics would be a better description. This wine made me reconsider my “not a fan of sweet wine” stance.

It’s Paris so it’s always going to be about the food and the wine. A rule to remember — when in France, don’t knock the lesser known wines because you may find a gem. Yesterday was a great start.
@Le Bon George — 2 years ago