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Darien Reserva
Harvested between the end of September and early October, the grape varieties were de-stemmed and then fermented separately over a period of seven days. Maceration ocurred over 15 days at cool temperatures followed immediately by malolactic fermentation. Wines were carefully selected to include those with structure suited to a long period of bottle aging. After blending, the wine was aged for twelve months in French and American oak casks. It was bottled unfiltered and further aged for two years in the bottle.
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