For the Rancio we use late picked Stevns Cherries from our own orchards. The cherries are spontaneous fermented with skins and stones before the fermentation process continuous on steel tanks. After some month on steel tanks the wine is poured into 25 liters glass balloons and are left outside for at least 12 months. This method has been used in Madeira, Porto, Banyuls, and in Maury for centuries. The sun, the rain, the cold and the heat adds a very special taste profile with notes of orange peel, figs, prunes, nuts and caramel. After standing outside we pour the wine into Cognac barrels, here the wine will mature for another a least 2 years. Our Rancio matures in a small-scale Solera system, which contains some of our oldest Rancio. The youngest wine gets the taste from the older wine, which means that our Rancio develops into an even deeper and more complex wine.