Sweet and high-alcohol Vin de liqueur (also Ratafia de Champagne) from France, which is mostly produced in Champagne for personal consumption and drunk as an aperitif or with sweet desserts. The term "ratafia" dates back to the 16th century and is derived from the Latin "rata fiat conventio" in the sense of a trade. After a satisfactory agreement among businessmen, the business of this fortified wine was blessed or "ratified", so to speak. First, the grapes of mostly Chardonnay and Pinot Noir are raisined. Only in the following spring are they macerated with grape must, thus starting a relatively short fermentation, which is stopped early by the addition of brandy or Marc and the alcohol content is raised to 17 to 23% vol. Afterwards, the wine is stored in stainless steel tanks or wooden barrels for at least one year. There are red, white and rosé varieties. However, the name Ratafia is not protected and is also used in Ticino and Graubünden (Switzerland) as well as in northern Italy for a nut liqueur.
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