Vinification Pre-fermenting maceration 2 to 4 days.Alcoholic fermentation in 10 hl to 80 hl wood casks (indigenous yeasts only). Initially either two remontages per day for 9 to 12 days, or twice daily manual pushdown of the cap with a paddle, followed by one remontage or one manual pushdown per day, for 4 to 7 days.Total maceration time on skins: 15-30 days. Malolactic fermentation: in tanks or barriques. Ageing - in French barriques and tonneaux ( new, 1 and 2 years old) for a medium time of 18 months. Only 30% new wood. Afterwards 6 months in tanks before the bottling. Vintage 2006 - A beautiful vintage. A few mild rains between March and May allowed for excellent growth of the vines. Between June and September it was hot and dry, resulting in perfectly healthy grapes when the harvest of the reds began. A vintage marked by good concentration and excellent ripeness. Richness, elegance and complexity are the keywords for Caiarossa 2006.