The juice of the fruits is concentrated down to a tenth by boiling over a period of between 17 and 36 hours and which must be carried out in one go. The cooking is done in a cauldron, holding between 100 and 1,800 litres. 

Mixed with cream, “raisinée” is used generally in cakes, on a short crust pastry, and heated up. This topping can be enriched with eggs, milk, sugar or flour, depending on the recipe. 

Since the 1990s, a number of local companies (charitable associations, development companies, firemen groups and community fêtes) organise festive wakes around the cooking of “raisinée”. The cooked wine is then sold directly to members, at the market or during local events (for example, the ‘night of the cooked wine’ at Corsier-sur-Vevey).