Four simultaneous types of ageing during a minimum of 3 years: Traditional barrel 6 years, Solera barrel 5 years, Vino Santo barrel 7 years, Vat 3 years). Brilliant use of the juices on each champagne press on top of the Champagne appellation. The grape juice is “preserved” by adding a neutral champagne alcohol. The particularly complex blend of Ratafias solera aged, “vino santo” style aged, and tank aged (minimum 4 years aging) brings wonderful fruity aromas and a very distinguished wood note. Very versatile liquor with many food matches: Cheese, melon, chocolate desserts, reducing sauces for duck.