Au Coing Du Ventoux

L'Apéritif de Coing or Coudounat ( 16° )

70 cl Bottle

The quinces are crushed and cold-pressed to obtain a juice. This juice is added to alcohol with a little bit of sugar.
The Coudounat is placed in vats and aged slowly to obtain a beverage with particular aromas.
It will be filtered before bottling which gives it its golden colour.
It is served chilled (between 8° and 10°) as an aperitif or as a digestive.
Ideal for deglazing and accompanying foie gras.
It also marries well with typical cheeses (goat cheese, Roquefort), desserts (soft with chocolate ... )
the melon and in a Provençal hole (scoop of vanilla ice cream).

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