‘Rancio’ is the Catalan word for ‘rancid’ and refers to this wine’s production method. After fermentation the wine is decanted into small, 25-litre carboys, and left outside in the sun for a year. This practice has been used in Madeira, Porto, Banyuls and Maury for hundreds of years. The extremes of the Lolland climate (sunshine and rain, cold and warmth) produce a unique flavour profile, with notes of orange zest, figs and nuts. The wine is then stored for another year in used, 450-litre, Cognac barrels, which rounds out the palette with notes of caramel. Our Rancio has been made to go with chocolate, nuts, figs and prunes, blue cheese and other robust cheeses, or roasts, foie gras terrines and ordinary poultry liver dishes, preferably accompanied by sweetish side dishes. It can also match hearty hare or venison dishes. You can enjoy it on its own, too, and savour its many different nuances. Rancio is a great experience in itself. It will evolve beautifully if you leave it to age for many years.
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