Term (Spanish rancio = rancid) for wines from hot wine-growing regions that have undergone oxidative ageing with simultaneous exposure to heat. However, the temperature is lower than in the related process of madeirisation, so that in rancio the notes of nuts and rancid butter tend to predominate, whereas in Madeira a caramel note dominates. In common parlance, rancio is also used for the typical wine taste of candied fruit, nuts and rancid butter. Ranciotone is produced by oxidation of fatty acids and formation of butyric acids. Other Rancio-style wines are Banyuls, Fondillón, Maury, Rasteau and Rivesaltes. Cognacs aged for a very long time in the barrel also take on a Rancio tone (Rancio charentais). In French Vin Jaune and Italian Vin Santo, the term rancio is sometimes used incorrectly. Related terms are firnig, madeirised, oxidised, rahn and rancio.
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