This amazing dessert wine from Provence has been made to pair with the traditional "13 desserts of Provence". This absolutely stunning wine is so exceptioonal - we are thrilled to be able to bring it to you and tell you how it has been made.
Firstly Vin Cuit means - "Cooked Wine".
The Grenache is gently pressed and the juice is put into a large open topped tank - which they call a cauldron. Yes they really do!
The juice is then heated to 95% over a naked flame - so almost boiling until the volume has reduced by about 30%.
Once reduced the juice is allowed to cool and the amazing thing is - then it ferments - perfectly naturally and spontaneously. This takes around a month.
The most ‘technical’ part of the process is the filtration. Given the wine is so viscous, it takes three separate attempts through diminishing levels of filtration to achieve a wine that is both clear and stable.
This is a remarkable wine. We have never had anything like it. It is delectable. It is simply world class.
It's sweet, and utterly drinkable, not just with sweet foods but cheeses too.
