Catalunya is home to one of the oldest forms of wine making, a tradition for aged dry wines that pre-dates modern viticulture. Known throughout Roussillon as Rancio Sec (or alternately Vi Ranci), these are dry, unfortied wines that are often kept in the sun in glass demijohns, then transferred to partially lled old oak barrels for no less than 5 years. It is this oxidation process, further evolving over decades in soleras, that gives rise to the bouquet of unique tastes (fresh walnut, curry spices, cocoa, light bitterness) that characterizes Rancio Sec. Made in very small quantities, typically for the winemakers family and guests, its historic if endangered status is recognized by Slow Food France.