An exceptional wine! Tuiled gold dress on mahogany. Intense nose on rancio, curry and dried fruit, as well as peat and toasted almond. Powerful, mesmerizing palate, supported by a remarkable aromatic freshness. Endless finish with notes of candied orange zest, apricot and green almond.
A dry macabeu rancio from 2008 with a century-old base. The so-called solera system by keeping a perpetual barrel is practiced on this cuvée. It is made of new wine when some of its contents are taken for bottling.
Aged about a year old in century-old oak barrels before setting. The aficionados of Yellow Jura and Jerez will appreciate this exceptional rancio!
This 0%Maccabeu benefits from very small yields (20 hl/ha) on vines of about fifty years. A wine vinified as cleanly as possible, using native yeasts, without bonding or filtration.
Despite its 17 degrees, the mouth deploys a beautiful freshness
The development of a dry rancio:
Sugar has been turned into alcohol. Raised in oxidative mode like mutated wines and put on sale at least five years after harvest (years at the Domaine de Rancy!).
They are often compared to the great yellow wines of Jura and The Andalusian Jerez, or finos and manzanillas. The most traditional technique is to practice a system called solera by keeping a perpetual barrel. It is made of new wine when some of its contents are taken for bottling.
All Roussillon grape varieties are allowed to fit into the composition of dry rancios, but they are most often made from white, grey or black grenache, macabeu or carignan. They always end up amber after breeding regardless of the original colour. Dry rancios are classified in the IGP of the Catalan coasts or in Côte de vermeille.
Shale and clay-limestone soils on the Côteaux of the municipalities of Latour de France, Estagel, Montner and Estagel
On the vine
Vines of 50 years on average
Harvest in green
Controlling the ripeness of the grapes
Return of the harvest at a minimum of 15 degrees
At the chai
Direct pressuring: Sutter 35 hectos
No industrial levurage, local yeasts
Slow fermentation -15 days with temperature control
Breeding on fine lees in concrete vats for 8 months and then rearing in oak barrels for centuries (research of oxidation for type rancio).
- 15 degrees
Suggestion of wine food agreement
Anchovies, smoked herring, tapas,Catalan harcuteries, dry ham, manchego, old stilton,80%black c hocolat, pistachio macaroons
About 17 hectares of which hectares are devoted to the production of Rivesaltes.
|Type of products||Wines|
|Appellation||IGP Côtes catalanes|
|Cuvee's name||Rancio sec Macabeu|
|Grape varieties||100% Macabeu|
|Main grape variety||Macabeu|
|Consumption recommendation||2018 - 2030|