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Darien Tempranillo
Grapes for the Tempranillo were harvested during the last week in September. They were first de-stemmed and then fermented for six days under controlled temperature. After fermentation, the grapes were macerated at cool temperatures for ten days to achieve maximum extraction. The wine went through malolactic fermentation and was then aged without oak for three additional months. The wines were bottled by currants and cherries with a hint of licorice. On the palate it is medium weight, but packed with soft red fruit flavors. It has good structure in the form of fresh acidity and a long, pleasing finish.
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