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Ratafia is made from the must (fresh champagne grape juice) to which grape brandy distilled from the same type of juice is added. It has become a speciality in the regional gastronomic heritage. It is a soft, pleasant aperitif with aromas of dry apricot, poached pear and grape. It should be drunk cold, approximately 8 degrees Celsius. But it can also perfectly accompany melon, foie gras or blue cheeses.
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