Mousse Fils 'Le Ratafia Sur Le Toit' Ratafia de Champagne Liqueur 500ml

Product Info

Terroir
Moussé Fils crafts Le Ratafia Sur Le Toit from estate-grown Meunier in the Vallée de la Marne, where the grape thrives on a mix of clay-limestone and sandy soils that encourage generous fruit expression and supple texture. The vineyards sit on gentle slopes that capture optimal ripening warmth while still preserving acidity—key for a liqueur that must balance richness with freshness. The region’s temperate climate and moderating river influence help the fruit retain purity and aromatic lift, giving this ratafia its distinctive clarity of flavor despite its inherent sweetness.

Winemaking & Technical Notes
Ratafia de Champagne is not a sparkling wine but a fortified liqueur traditionally made by blending freshly pressed Champagne must with neutral grape spirit to arrest fermentation and preserve natural grape sugars. Moussé Fils elevates this ancestral method by using high-quality Meunier must from premium parcels and aging the blend for extended time to gain depth and oxidative complexity. Sur Le Toit (“on the roof”) refers to a solera-like system the estate maintains in barrels stored above the cellar, where temperature variation accelerates development and adds nutty, caramelized nuance. The final bottling results in a dense yet refined liqueur, typically around 18% ABV, with a texture shaped by both concentration and long maturation.

Tasting Notes
Lush, aromatic, and deeply expressive, this Ratafia opens with scents of mirabelle plum, poached pear, candied citrus peel, almond cream, and warm honey. On the palate it is viscous without heaviness, delivering layers of golden raisin, apricot compote, vanilla bean, toasted hazelnut, and hints of baking spice. The natural sweetness is generous but beautifully balanced by a thread of acidity and the bittersweet lift from barrel aging. The finish is long, silky, and gently oxidative, echoing dried fruit, caramel, and citrus zest long after each sip.

Food Pairing & Service
Serve slightly chilled, around 50–55°F (10–13°C), to keep the aromatics vivid while allowing the texture to remain plush. This Ratafia is exceptional with foie gras, aged gouda, blue cheeses, roasted nuts, pâté en croûte, and charcuterie. For desserts, pair with almond tart, crème brûlée, tarte tatin, or citrus pastries where its sweetness and acidity can complement rather than overwhelm. It also shines as an after-dinner sipper on its own or incorporated into a high-end cocktail in place of sweet vermouth or amaro for a richer, more vinous profile.