RANCI DOLÇ: ELABORATION

How do we produce our Ranci Dolç?

The Ranci Dolç of Mas Martinet is a naturally sweet wine (without added sugar or alcohol) 100% made with Garnatxa Negra. This Garnacha comes from the big terrace that we have here, in front of the winery. We don’t use our vintage every year to produce rancio wine, but we do it in the hottest years, if it is possible. We harvest the grapes with around 15º of alcohol, and we put them on wicker beds, in the shade, in order to let them dry slowly, between 7 and 21 days. All this process is done to get dehydrated grapes, with a high sugar content, and therefore, a natural sweet wine.

Once the grapes are dehydrated, we squash them, and we let them ferment with their natural yeasts for a couple of months. Then, we press them, and we put them in demijohns or in a barrel, where the fermentation process will slowly continue until its completion in the next year (it will remain approximately 80 g/l of sugar). When this process is completed, we refill the first old barrels of the winery, barrels that we have gathered one by one around Priorat. These barrels come from Torroja, El Molar, Gratallops… and most of them have been gathered because their original owners had forgotten them in their houses, and they didn’t use them. There, inside the barrels, these fermented grapes will be blended with an older wine (the first one dates from 1994) and with the centenary mothers, which are responsible for turning the sweet wine into a fine, elegant and creamy rancio wine. Every year, during the old moon of January, we refill the barrels (*ras de carretells) with rancio wines, beginning with the oldest one, like in the solera process.

When bottling, we only bottle a third part of the wine that we have inside the first barrel. As if it was a sherry, we only bottle a part that we indicate later on the label. We always leave a remaining part of the wine inside the barrels in order to completely fill them with a younger wine, which comes from another barrel, and we keep on working with the solera process until we get to the barrel which contains the most recent wine.

The first bottling of this wine was done in 2017, with more than 22 years of ageing, and now we have already done the second one…
It is a wine which specially requires calm, rest and serenity in order to enjoy it with full awareness.

*Ras de carretells: in contrast with traditional soleras, in Priorat, the barrels or carretells are put only in a horizontal position, without blending.

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