While the tradition of Vi Ranci and Rancio sec has survived on both sides of the French-Spanish Catalan border, the large majority of those now produced in Spain are fortified. Espodol Vi Ranci Sec is the rare unfortified expression: Old-vine Garnatxa blanca and Garnatxa rosat, hand-harvested and fermented under the rafters in epoxy-lined concrete tanks. After two years, a portion of the slowly oxidizing wine is transferred to large wooden foudres (where it remains for 3-4 years), and then into a six-tier solera of demi-muids that was originated in 1950.

Tasting Notes 
Tangy, tactile and lifted, the Vi Ranci Sec is simultaneously vibrant and irascible, with flavors of flamed orange, jamon iberico, hazelnut, acorn squash and sage. Delicious as an aperitif; with Spanish ham and Marcona almonds; or with grilled vegetables—quintessentially Catalan. It keeps well for 4-6 weeks and should be served lightly chilled or at cellar temperature.