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but careful cellaring for 10-15 years will reward you very nicely
offering sumptuous aromas of fresh red and blue fruit
and generally not as tannic as the Cabernet-based wines of Bordeaux’s Left Bank
The wine matured in mostly old (16% new) premium French oak (Taransaud and Orion) for 19 months
Champagne J. Dumangin Fils Ratafia de Champagne 3 yrs 18% 700ml disznoko but careful cellaring for 10-15Four 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
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