A rancio wine is a fortified wine that knows a thing or two about heat.

 

We produce ours in glass demijohns left under the sun for a year and then decanted to mature in large, antique barrels for another twelve months or so.

 

The sun, and temperature fluctuations of -2º to +35º, ‘tame' the Stevnsbær cherry, giving the wine a rare charm and complexity and a taste hinting of nuts, figs, caramel and orange peel.

 

The rancio method is used to make the famous Spanish and French wines of Madeira, Maury and Banyuls.

 

Frederiksdal Rancio was created to accompany chocolate, nuts, figs and prunes, blue cheese, roasts and terrines de foie gras. It's as happy paired with game birds as it is with heavier, fuller dishes of wild rabbit, hare or venison. Cellared, it will mature nicely for many, many years.