Andrano

The terroir

In Malagasy, Andrano means water. ANTOKALY gave the lot this name for the terroir that receives it, Antongil Bay, warm, humid and misty. It is closed by a mountain amphitheatre of 800 to 1,200 metres. The plantations run along the Masoala peninsula and its national park, which rises to 1,300 metres. Humid tropical climate, high humidity all year, around 4,300 mm of rain a year. This is the rainiest zone in Madagascar. The vine finds its rhythm there, under the dense canopy of agroforestry: cinnamon, clove, banana, pepper, pink peppercorn and, depending on the plot, fruit trees and associated crops: mango, lychee, coconut, cacao and pineapple.

This density of agroforestry holds the aromatic base. The misty humidity particular to the bay then signs the accent. The soil, rich in organic matter, is fed by what the surrounding mountains bring down.

The expression

The opening is broad, deeply intense and woody. Roundness settles in, full, carried by caramel. Chocolate runs through the structure. Rum raisin unfolds into a vinous base as maturation lengthens. Leather holds the finish.

Several nuances answer one another. An opulent vanilla.

The maturation craft

Andrano enters Malagasy rosewood chests after preparation. The wood breathes with it. Rosewood regulates humidity, accompanies the woody base and lets the essential oils find their melt. Time does the rest.

The handling follows the lot. Hand, eye, nose and infusion: four readings that agree when Andrano is ready. It leaves the chest when intensity has found length, depth and its vinous base.

In the kitchen

A vanilla for round depth and vinous background. It supports chocolate desserts, ganaches and bases that need a long finish.