Cédric Moussé Ratafia La Vie en Meunier (500ml) Champagne

About the product

- Sustainable and organic approach to the vineyard and winemaking

- Ratafia is a bit like the 'Port' of Champagne, using a natural grape spirits called 'Marc de Champagne' that is added to the final pressings of champagne production. This is a secret family recipe from 1947 by Edmond Moussé.

- The house recommends a good Maroilles cheese topped with red fruits and fresh local bread

This atypical Ratafia is elaborated with passion, in keeping with a secret family recipe from 1947 by Edmond Moussé, 2nd generation winemaker of the house.

The recipe was only passed down to his son, Jean-Marc, and his Grandson, Cédric. It belongs to the DNA of the house and provides a new opportunity to discover the Meunier. This 100% Meunier Ratafia is produced with their homemade Marc de Champagne, a liqueur made of Meunier wine only.

The flavour profile has rich and exotic notes of ripe black fig and toffee apple. The beauty of this wine is the finish which is clean and persistent. Pair this with your cheese board or fruit pies.

Technical details: 100% Pinot Meunier includin the Marc de Champagne | Aged 24 months in barrels | Green clay soils | Organic approach | Sustainable viticulture | Alc 17.9% and distilled in the historic still of Cuisles | 500ml

About the house

A grower since 1750, Champagne Moussé sits in the village of Cuisles, in a valley perpendicular to the Vallée de la Marne. This side valley has a unique soil in Champagne: a schist subsoil under clay. While Pinot Meunier often struggles to be taken seriously in Champagne, at Moussé, Pinot Meunier is celebrated. 80% of the vines planted are Meunier, with the balance planted to Pinot Noir and Chardonnay. This agency is the first member of Club Trésors de Champagne to make a Spécial Club wine of 100% Pinot Meunier and the first Club member to produce a Rosé de Saignée Spécial Club. In the vineyards, Cedric Moussé adheres to a ‘lutte raisonée’ approach. He practices organic viticulture, using herbal infusions that act as ‘vitamins’ for the vines, cover crops, zero pesticides, and minimal doses of heavy metals like copper. His new winery, completed in 2012 may be deceiving; the modern facility leads us to believe this is a new operation. Solar panels power the cellar, tasting room, and 2 houses on the property, while geothermal energy moderates temperature throughout the winery. An underground spring provides enough water for irrigation on the farm. Moussé works almost exclusively in stainless steel, with the exception of a small amount of Pinot Meunier destined for his rosé. All cuvées undergo malolactic fermentation. The resulting wines seem to gush with red and dark fruits characteristic of Pinot Meunier, and a structured, saline minerality - Peter Liem

Food suggestions

A good quality soft cheese like Brillat-Savarin or a hearty mushroom and herb risotto