Vin cuit

Vin cuit or cooked wine is an artisanal dessert wine produced in Provence, France.

[3] Vin cuit is not a fortified wine.

Production of this wine style is limited.

Because the sweetness was achieved by artificially increasing the sugar content through cooking, the vin cuit is called "vin doux artisanal" (artisan sweet wine) in France, as opposed to the "vin doux naturel" (natural sweet wine, equivalent to the German liqueur wine), in which the fermentation of unthickened grape must is stopped by adding high-percentage drinking alcohol, thereby retaining much of the natural original sweetness of the grape in the wine.

[4] Provençal winemakers who have revived the production of vin cuit are seeking AOC certification.