Description
Never topped-up, the resulting wine reaches 18.5% abv naturally, without fortification; the honeyed texture and high-floral notes of the wine belying its inherent power. Exceptional as a dry digestif, with cheese and dried fruit, and with glazed pork. Shelf-stable, it should be served lightly chilled or at cellar temperature.
Roussillon is home to one of the oldest forms of winemaking, a tradition for aged dry wines that predates modern viticulture. Known throughout Catalonia (Catalunya) as Rancio Sec (or alternately Vi Ranci), these are dry, unfortifi ed wines that are often kept in the sun in glass demijohns, then transferred to partially fi lled old oak barrels for no less than 5 years. It is this oxidation process, further evolving over decades in soleras, that gives rise to the bouquet of unique tastes (fresh walnut, curry spices, cocoa, light bitterness) that characterizes Rancio Sec. Made in very small quantities, typically for the winemaker’s family and guests, its historic if endangered status is recognized by Slow Food France.
