Cooked wine from Provence

AGAPE

DESSERT WINE

HISTORY
Originating in Aix-en-Provence, vin cuit (cooked wine) is part of Provençal tradition. This legendary wine was forgotten, and its production almost disappeared. Only a few old winemaking families have managed to preserve this iconic wine. Vin cuit accompanies the Christmas meal in Provence. It is drunk as an aperitif for the "cacho-fio" ceremony; then on the table of the famous "13 desserts" with gibassier (a type of sausage), nougat, dried fruit, calissons (almond-shaped candies)...

WINEMAKING
The must collected during the harvest is cooked over a wood fire in a cauldron. Once the must has reduced, fermentation takes place in vats and aging occurs in oak barrels.
At Mas de Cadenet, the vin cuit is a blend of several vintages allowing for the creation of the perfect alchemy.

TASTING
This amber-colored wine exudes aromas of citrus, prunes, dried apricots, nuts, and caramel.
It is characterized by a remarkable balance of sugar, alcohol, and vibrancy. The famous smoky notes from the wood-fired cooking process reinforce the unique signature of this fortified wine. Chocolates, pastries, and confectionery are its perfect companions.

FORMAT
50cl / 150cl