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.