AUSTRALIA WIDE SHIPPING INCLUDED
Intense ruby colour with a mahogany hue. The bouquet shouts concentrated, very ripe black fruit, grilled spice and toasted oak. 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.
Cigalus Rouge, produced in the IGP Pays d’Oc region, is crafted from biodynamically cultivated vineyards, adhering to principles of yield control (25hl/ha), short pruning (cordon de Royat), green harvesting, and hand-sorting at optimal ripeness. The wine matures in new 225L barrels, with the selection of wood tailored to the vintage.
Aged for one year in the bottle, Cigalus Rouge exhibits an intense ruby color with a mahogany hue and aromas of ripe black fruit, grilled spice, and toasted oak. On the palate, it is rich and opulent with velvety tannins and flavors of blackberries, black cherries, and plums, leading into a complex minty, smoky finish. Best served at 16°C, it pairs well with roasted red meats, poultry in sauce, or matured cheeses.
The vineyard’s Mediterranean climate, semi-arid with temperate spring variations, and deep, calcareous soils enhance the ripening of its grape varieties, including Cabernet Sauvignon, Merlot, Syrah, and others.
The Cigalus estate benefits from a warm and sunny Mediterranean climate (of a semi-arid type with a temperate springtime variation), allowing for an advanced ripening of all the grape varieties.
The estate is cultivated in Biodynamic agriculture. The aridity of this climate (low rainfall) is compensated for by deep soils (sediments deposited by the Aussou, the stream that delimits the property), which stores winter rainfall longer, but whose fertility is limited by the presence in the subsoil of a slightly calcareous sandstone dating from the Campanian period (secondary era, before the emergence of the Pyrenees).
Since the autumn of 2002, part of the vineyard has been run using biodynamic methods. In order to achieve this result, we make sure to respect 2 fundamental principles: yield control (25hl/ha): vines over 15 years old, no mineral nitrogenous fertilization, short pruning in cordon de Royat, green harvesting; and optimal maturity: perfect sanitary state (sorting of grapes if necessary), classic maturity control (doubled by analyses on polyphenols), daily tasting of the berries from each plot to trigger the harvest.
The wines are put into new 225L barrels after the end of the alcoholic fermentation and before the malolactic fermentation, 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.
Serve at 16°C, perfect with roasted red meat, poultry “en sauce” or ripened cheeses.
