• 3/4 grape must (red or white)
  • 1/4 brandy at 45°
  1. During the harvest, ask the winemaker for a few liters of grape must.
  2. Mix with the eau-de-vie, then leave to macerate for a few months, or even a few years for the most patient.
  3. Enjoy.

Test all our recipes

aligot-specialite-locale

Aligot recipe

confiture-prunes-specialite

Red plum jam

paupiette-veau-roquefort

Veal rolls with Roquefort sauce

Estofinade

Estofinade recipe

farcous-specialite-gastronomie

Farçous

fouace-dessert-specialite

La Fouace

astet-najacois-specialite

the astet

repounchous-specialite-locale

Respounchous salad

fricandeau-specialite-locale

fricandeau

Was this content useful to you?

Thank you

Thank you for taking the time to let us know that this content was helpful to you. Your encouragement is essential to us, and your feedback allows us to improve.

Thank you

Thank you for taking the time to let us know that this content was not helpful to you. We're sorry about that. In order to enable us to improve, can you tell us to what extent we can correct or complete the information provided?

Suggested content improvement
Fields marked with * are required
Save

Share this content

Share this content

Article sharing
GDPR
Fields marked with * are required