Vinification | A secular recipe
During grape harvest, the jus is cooked in a cauldron with an oak fire. When the jus has reduced, it is put in oak barrels where is going to stay for few years.

Tasting | sweet & light
A beautiful density with an orange colour. Flavours are intense and complex with orange, dry apricot, prune, almond and coffee expressions…
The mouth is ample with a delicate balance between sugar, alcohol and vivacity. The final is very long with large relief. You can smell same flavours than the noise expression but at the end of the mouth there is this specific smoky flavour of vin cuit.
Served at 14°c, it is perfect with 13 Christmas desserts of Provence but also with chocolate cake and even with foie gras if you are more adventurers.