The word appears ratafia 1675 and corresponds to all drink which is drunk by ratifying a treaty or contract. Its manufacturing method is described in many books, especially that of demachy entitled art distiller liqueur appeared in 1775. At the time, ratafia de Bourgogne is already composed of a mixture of grape must, in its harvested geographical designation, which undergoes a fortification with fine or marc de Bourgogne. Joseph cartron chose the Burundian chardonnay for the must choice made after various tests and research. Indeed this variety, characteristic white wines of burgundy, combined with a subtle fine burgundy and slightly woody notes of barrel aging former, gives its specificity ratafia de Bourgogne Joseph cartron and allows it to develop a strong aromatic character a nice creaminess.Burgundy ratafia Joseph cartron result of the addition of the fine de Bourgogne appellation Bourgogne chardonnay must carefully selected by us. This is called fortification is to block the fermentation of grape juice which has just started, by adding ad hoc proportion of fine burgundy. All the sweetness and aromatic properties of the burgundy chardonnay is kept. The resulting mixture was aged in oak casks of centenarians who, thanks to the age of the wood, ensure our ratafia de Bourgogne a well balanced fruity typicality. Maturation lasts 18 to 24 months, during which time the mixture will slowly breathe through the wood to become a round and soft drinks. The determination of the maturation time will be only the palace and this is still a secret know- how of the house Joseph cartron.
J**E
Four Stars
excellent but as yet untasted
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