 In Banyuls , winemakers use various methods to " bake " their wines to encourage deep raisin colors . Some winemakers utilize a solera system of transporting the wine among different size barrels of various ages that are left out in the sun to warm . Others will put the wine in large glass jars to expose it to direct sunlight . In addition to the dark color , the resulting wines often have a nutty , rancid taste called rancio . In the Banyuls Grand Cru AOC the wine is required to be aged in wood barrels for two and a half years . 
 In Banyuls , winemakers use various methods to " bake " their wines to encourage deep raisin colors . Some winemakers utilize a solera system of transporting the wine among different size barrels of various ages <a href='null_relcl' title='1'><mark>that</mark></a>are left out in the sun to warm . Others will put the wine in large glass jars to expose it to direct sunlight . In addition to the dark color , the resulting wines often <a href='got' title='2'><mark>have</mark></a> a nutty , rancid taste called rancio . In the Banyuls Grand Cru AOC the wine is required to be aged in wood barrels for two and a half years . 
In Banyuls , winemakers use various methods to " bake " their wines to encourage deep raisin colors . Some winemakers utilize a solera system of transporting the wine among diff size barrels of various ages r left out in da sun to warm . Others will put the wine in large glass jars to expose it to direct sunlight . In addition to tdadark color , the resulting wines often got a nutty , rancid taste called rancio . In thdaanyuls Grand Cru AOC the wine is required to b aged in wood barrels for two and a half yrs .