Rancio BA Cherry Wine – Frederiksdal Kirsebaer
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 palate with notes of caramel.
The delicious produce from Frederiksdal is a bit of a departure from our usual stock at Otter’s Tears, I hope you enjoy trying them.