|Type of Product||Wines|
|Appellations||IGP Pays d'Oc, Vin de Pays d'Oc|
|Château Domaine or Brand||Cigalus, Gérard Bertrand|
|Label||Organic, Demeter Wines|
|Grape Variety||Viognier, Chardonnay, Sauvignon|
|Type of Wine||woody white|
|Pairing Ideas||fish in sauce, grilled fish, scallops, goat cheese, aperitif|
The eye of this CIGALUS Organic White Wine by Gérard Bertrand is yellow gold with golden reflections. The nose is marked by notes of candied citrus, honey, dried fruits and toasted and buttery notes. The palate is powerful, candied citrus notes are confirmed and notes of grilled and sweet spices appear finally. The Domaine de Cigalus benefits from a warm and sunny Mediterranean climate ("semi-arid type temperate spring variant"), allowing an advanced maturation of all the grape varieties. The estate is cultivated in Biodynamie. The aridity of this climate (low rainfall) is offset by deep soils (sediments deposited by the Aussou, the stream that delimits the property), which store longer winter precipitation, but whose fertility is limited by the presence in soil of a slightly calcareous sandstone dating from the Campanian (secondary era, prior to the emergence of the Pyrenees). Vinification and Breeding.A vineyard designed for an exceptional wine entirely grown in Biodynamics. This approach puts the energy of the soil at the heart of the process. The operations in the vineyard (size, plowing, etc.) and cellar are governed by a calendar established according to two main stars: the moon and the sun. The vine is in balance with the soil and fully expresses our terroir in the wines. The care provided to the vineyard aims to obtain a healthy harvest at moderate yield (25 hl / ha) which allows to draw the quintessence of the qualitative potential of these grapes. The date of harvest is triggered, varietal grape variety, only when the grapes are at optimal maturity and after daily tasting of the berries. Grapes harvested by hand are pneumatically pressed as soon as they arrive at the cellar. After a slight static settling, part of the juice undergoes an alcoholic fermentation in new barrels (70%), the rest being vinified in stainless steel vats (30%). The malolactic fermentation is performed on Chardonnay. Temperature control helps preserve the freshness and integrity of the aromas. The aging in barrels lasts between 7 and 8 months until the equinox of Printemps with regular stirring. After a light collage, the wine is bottled.