Gérard Bertrand : Cigalus 2025

Characteristics and Tasting Tips for Cigalus 2025 White by Gérard Bertrand

Tasting

Appearance
The wine shows a brilliant, limpid golden-yellow colour.

Nose
The nose is intense and complex, unveiling aromas of ripe citrus, white fruit and honey, along with notes of dried fruit and toasty touches from the ageing.

Palate
The palate is full and silky, driven by notes of vanilla, butter and exotic fruit, before extending into a beautiful aromatic persistence.

Food and Wine Pairing

Cigalus 2025 is a delightful match for grilled fish topped with a citrus and fresh herb sauce, as well as pan-seared scallops. It also pairs very well with poultry in a cream sauce and soft-rind cheeses served with walnuts and dried fruit.

Serving and Cellaring

Cigalus 2025 is ideally enjoyed between 10 and 12°C, a temperature that allows its aromatic richness to be fully revealed without stifling its expression.

A White Wine from the Languedoc, Biodynamic Expression of Domaine de Cigalus

The Estate

Domaine de Cigalus belongs to the group of Languedoc winemaker Gérard Bertrand, its current owner and head, who made this Corbières estate the testing ground for his conversion to biodynamics as early as 2002. This approach has since been extended to all seventeen of the group's properties in Occitanie. Nestled in the Fontfroide terroir, the estate embodies Gérard Bertrand's attachment to the Languedoc and his desire to reveal the potential of these Mediterranean terroirs through wines of great expression.

The Vineyard

Located in the heart of the Corbières, in the Fontfroide terroir, the vineyard enjoys a semi-arid Mediterranean climate conducive to early, even ripening of the grape varieties. The deep, sedimentary soils rest on a slightly calcareous sandstone subsoil dating from the Campanian, which limits fertility and encourages the concentration of the berries. Farmed entirely biodynamically, this terroir offers great ampelographic freedom, expressed here under the IGP Pays d'Oc.

Winemaking and Ageing

The grapes for Cigalus 2025 are harvested by hand, then immediately pressed using a pneumatic method to preserve the freshness of the juice. Each grape variety is vinified separately, followed by partial ageing in new French oak barrels, with regular lees stirring until the spring equinox, adding fullness and complexity to the wine.

Grape Varieties

Cigalus 2025 is a blend of Chardonnay, Viognier and Sauvignon Blanc.