Languedoc

Cigalus Rouge (2019)

Product Information

Country: France

Area: Languedoc-Roussillon / Languedoc

Wine style: Red

Varietal: Merlot, Cabernet Franc, Syrah, Carignan, Garnacha, Cabernet Sauvignon, Caladoc

Style: Dry

Alc(%): 15.5

Grade: I.G.P. Cotes Catalanes

Producer: Gerard Bertrand

Serving Temperature(℃): 16

Size: 750ml

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Description

Listed at Auberge du Vieux Puits Ranked in the TOP10 of the Best Restaurants in the World

With more than 450 hectares among 6 estates cultivated with biodynamic farming methods, Gerard Bertrand is today one of the leader of biodynamic in the world. More than agricultural process, it's a real company philosophy for Gerard Bertrand who is concerned about environment protection for next generations. The Mediterranean influence of the area is reflected in the estate's name.

Tasting Note:  Intense ruby colour with a mahogany hue. First the bouquet shouts concentrated, very ripe black fruit. After a little time in the glass, more complexity with grilled spice and toasted oak unfolds. The palate is lush and opulent with velvety tannins. The aromas of black fruit-blackberries, black cherries and plums- reappear with a complex empyreumatic web leading into mint. The finish is long with a perfect balance.

Food Pairing: Perfect with roasted red meat, poultry "en sauce" or ripened cheese.

To be served: 16℃ *Open one or two hours before serving

Grape variety:  Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Grenache, Caladoc, Carignan

Terroir/Vinification

Vineyard: The estate is committed to biodynamics for more than 10 years and obtained the Demeter certification in 2010. Cigalus is now a standard of the biodynamic wine of the region.
Climate: Mediterranean
Soil: calcareous sandstone
Harvest: MANUAL
Vinification:  Since 2002, a part of the vineyard is cultivated using biodynamic methods. In order to achieve this result, 2 fundamental principles are respected: a yield control (25hl/ha) with vines over 15 years old, no mineral nitrogenous fertilization, a short pruning in cordon de Royat, green harvesting; and an optimal maturity with a perfect sanitary state, by sorting the grapes if necessary, a classic maturity control doubled by analyses on polyphenols, a daily tasting of the berries from each plot to trigger the harvest.
Ageing: The wines are put into new 225L barrels at the end of the alcoholic fermentation and before the malolactic fermentation, the racking and blending. A selection of coopers is made in order to adapt the choice of wood origins and the type of toasting to each vintage. The wine is kept for a minimum of 1 year in the bottle before it is marketed.

Acidity:  3.40g/L
PH: 3.63

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