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The term Ratafià refers to any type of liqueur consisting of a cold infusion based on fruit or flowers and alcohol such as brandy or wine. There are several local traditions, mainly in Italy, Spain and France. Piedmontese ratafià, the most renowned, is produced throughout the Alps, and is considered a traditional drink (known and produced also on the French of the Alps). Historical is the production in Andorno Micca, a town in the province of Biella, where already in 1600 the ratafià was produced in the monastery of Santa Maria della Sala.
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The rosé color of these wines, except in the few cases where the dyeing grapes are used, that is, those grapes that have colored pulp, derives from the colored pigments that are found in the skin of the grape, and therefore the rosé color can be obtained only from gray grapes and red grapes. In addition, the color depends on the time factor, i.e. the duration of contact of the skins with the liquid part as well as the processing temperature of the product. The higher the latter, the faster and coarse the color will be extracted from the peel.
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