How an idea born in Provence became Rouge Cabosse®, the first red wine with natural cocoa aromas. Discover the story of this original and innovative creation and the steps that marked its development, from the Provençal terroir to its production in small artisanal batches.
The origin of the red wine Rouge Cabosse: an unexpected encounter in Lambesc
It all started with an unexpected discovery in Lambesc, in the heart of Provence. This meeting between fruit and cocoa inspired a bold project: to create a red wine that naturally marries the two worlds. The idea was simple: the alliance of fruit and cocoa in a single bottle, without artifice or compromise on quality.
A Provençal creation based on an AOP Côtes du Rhône wine and its grape varieties
Rouge Cabosse is made exclusively from an AOP Côtes du Rhône wine, sourced from three noble grape varieties: Grenache, Syrah, and Mourvèdre. This terroir offers the ideal conditions to develop a rich and complex aromatic palette. Natural cocoa aromas then enrich the fruity expression of this base wine, for an unexpected sensory harmony.
The composition remains natural: no coloring, no artificial flavors, and no added chocolate. What sets Rouge Cabosse apart is the essence of the bean, captured before any transformation into chocolate, in the noble and aromatic elements of the cacao pod. The ingredient list is short: red wine, rectified concentrated grape must, cacao pod, fine wine alcohol, and sulfites.
Frédéric and Olivier: the birth of a wine with natural cocoa aromas
The recipe for Rouge Cabosse owes everything to Olivier Marotte, the creator of this bold project. Frédéric saw the potential of this discovery and decided to spearhead the commercialization. The wine is produced in small artisanal batches to maintain the balance between the wine and the cocoa. Each vintage is limited to a maximum of 2,000 bottles, and each 50 cl cubic bottle is numbered by hand, making it a unique, premium wine. This 16% ABV bottle is detailed on the Rouge Cabosse 50 cl product page.
The innovation lies in the finesse of this balance: the cocoa never masks the wine; it extends it. On the palate, the tannic structure of the AOP Côtes du Rhône wine that serves as the base is revealed first: a fleshy and balanced wine, which then gives way to deep, persistent notes. This aromatic palette makes Rouge Cabosse an original creation, as highlighted by this article in La Provence dedicated to the Rouge Cabosse wager.
Rouge Cabosse at the table: a complete gastronomic experience
Presented in a cubic bottle with a signature gift bag and a tasting card, the Rouge Cabosse cocoa red wine pairs well with all types of gastronomy: aperitifs, characterful cheeses, melon, foie gras, certain meats, fruity or chocolate desserts, or as a digestif. Served chilled, between 10 and 14 °C, it reveals its gourmet and deep taste from the first sip. For gifting, the prestige box in a numbered edition is presented in a premium case, as shown on the Rouge Cabosse Prestige Box product page.
This wine also lends itself to the art of mixing, with a more festive touch thanks to the Rouge Cabosse cocktail recipes. Regarding storage, the bottle should be kept upright, between 12 and 18 °C and away from light, for at least 5 years in a cellar. Once opened, it keeps for a few days in the refrigerator.
The complete world of Rouge Cabosse, a cocoa-aromatized wine based on AOP Côtes du Rhône
Serving suggestions and food pairing tips accompany the Rouge Cabosse cocoa red wine, delivered in 2 business days. Curious enthusiasts will find the brand's other formats in the Rouge Cabosse wine collection.
Tasting notes, advice on pairing chocolate with alcohol, and limited editions are the subject of detailed articles in the Rouge Cabosse journal.
Offer the alliance of cocoa and Provence
Rouge Cabosse®, a wine with natural cocoa aromas made from an AOP Côtes du Rhône wine, born in Lambesc in Provence.
