Sweeter and more alcoholic Vin de liqueur (also Ratafia de Champagne) from France, who in the Champagne mostly made for own consumption and as aperitif or is drunk with sweet desserts. The term "Ratafia" dates back to the 16th century and is derived from the Latin "rata fiat conventio" in the sense of a trade. After a satisfactory agreement among business people, the business with this liqueur wine was approved or "ratified", so to speak. First, the grapes are mostly from Chardonnay and Pinot Noir dried up like a raisin. Only in the following spring will they be with grape soaked and therefore a relatively short fermentation started by adding brandy or Marc stopped early and the alcohol content was increased to 17 to 23% vol. The wine is then stored in steel tanks or wooden barrels for at least one year. There are red, white and rose variants. However, the name Ratafia is not protected and is also used in Ticino and Graubünden (Switzerland) and in northern Italy for a nut liqueur.