Typical Champagne nectars that have remained confidential

The northern geographical position, the harsh climatic conditions, the particularities of the subsoil and the location on hillsides make it a terroir of incredible richness offering the possibility of elaborating typical products that often remain confidential. However, these Champagne nectars are part of the history of Champagne. Indeed, Champagne has its hidden side, its winegrower products that we like to share with family or friends. These are the Ratafia and the Coteaux Champenois. These non-effervescent specialties are rarely produced these days. And as our ambition at Maison Collery is to represent Champagne in all its aspects (its terroir, its traditions, its products), we perpetuate these skills by making these typical nectars.

A hidden side of Champagne

The bubbles of champagne are world famous. And yet, even if Champagne is a region par excellence for its sparkling wines, there is an authentic conviviality. There is not only champagne in Champagne. Lovers of French heritage and local flavors you may not know these forgotten products, but they are to be discovered. So, the typical nectars of Maison Collery are the very imprint of the history of traditions and a rich Champagne terroir. To discover the confidential Coteaux Champenois wines of  Maison Collery is to enjoy the fame of the Aÿ region for its still wines. And whether you are an enlightened spirits lover or a novice, everyone has their own tasting ritual, however as far as the Ratafia is concerned, it is delicious as an aperitif.

Traditional Champagne products for tasty gastronomic pairings

Thus, for the inveterate epicureans of what to bring back a little bit of delicacies made in Aÿ. A world of taste and eating well where life is good. These local products from Champagne will amaze the taste buds, offering tasty gastronomic pairings. 

The Coteaux Champenois are still wines formerly called “natural wines of Champagne”, which built the reputation of champagne wines by being supported at court by Henry IV. Over the following centuries, they had their heyday on the tables of Parisian brasseries before gradually giving way to the production of sparkling wines. Today’s champagnes, whose popularity has only increased since the late nineteenth century.More mysterious still, the Ratafia is an unavoidable aperitif in our Champagne-Ardenne region. In recent years, it has been invited in mixology or on the menu of prestigious starred restaurants. Ratafia is particularly appreciated for the variety of potential pairings, creating combinations that are as surprising as they are wonderful.