In 2008 Frederiksdal produced its first 200 bottles, production is now at 40,000 bottles and ranges from sparkling to dessert wine. Frederiksdal employs techniques that are more commonly used in port and wine production. They use a Danish heritage variety known as Stevnsbær, which are fermented for three to five days. Natural yeasts are employed, while select wines are also barrel-aged or aged outdoors in carboys. They probably make the worlds best cherry wine
‘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. 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. MADE TO GO
Pair with chocolate, nuts, figs and prunes, blue cheese and other robust cheeses, or roasts, foie gras terrines and ordinary poultry liver dishes, preferably accompanied by sweetish side dishes. It can also match hearty hare or venison dishes. You can enjoy it on its own, too, and savour its many different nuances. Rancio is a great experience in itself. It will evolve beautifully if you leave it to age for many years.
Size: 50cl Bottle
Vintage: Multi Vintage