Egly-Ouriet Ratafia Champenois (700ml) Grower Champagne The dry Zibibbo base from

The dry Zibibbo base from Sicily's Pantelleria gets a profound twist from Adriatic seawater and a constellation of botanicals: caper berries

Green vegetal notes in the mouth and a dry smoky finish then follow

These batches are individually aged in seasoned old oak casks before being blended together at 14 years of age

Polished to 35%

you’ll get two exceptional bubblies delivered to your doorstep every month sampling the region’s most expressive wines and following its most exciting developments

Egly-Ouriet Ratafia Champenois (700ml) Grower Champagne The dry Zibibbo base fromRatafia is what happens when a Champagne grower decides not to ferment the juice at all. Fresh grape must is fortified with grape spirit a move called mutage which halts fermentation before it can really begin and locks the natural sweetness in place. Most houses make ratafia from whatever fruit is left over; Egly Ouriet does the opposite, using estate Grand Cru fruit from Ambonnay and their own eau de vie, then leaving it to mellow in old barrels for