Cigalus Rouge
⏳ Drinking Window
Typically best enjoyed 3 to 10 years from the vintage release.
🍽️ Food & Wine Pairings
Slow-cooked beef stews, roasted rack of lamb with Mediterranean herbs, and mature hard cheeses.
✨ Technical Specifications
Gérard Bertrand's Cigalus Rouge is a pioneering masterpiece of biodynamic viticulture in the Languedoc, crafted from the Cigalus estate. Located in a sun-drenched Mediterranean microclimate with deep, well-drained soils, the vineyard is farmed strictly according to Demeter biodynamic principles—a philosophy Bertrand championed to restore harmony between the vines and their terroir. The wine is a rich, unconventional blend of international and regional varieties, typically combining Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Grenache, Carignan, and Caladoc. To preserve fruit purity and build complexity, a portion of the grapes (Syrah and Carignan) undergoes carbonic maceration, while the rest is traditionally fermented before the final blend is aged for 12 months in French oak barrels. The result is an opulent, velvety red that captures the essence of the wild garrigue and the warmth of the South of France.
🍾 About the Producer
Founded by former international rugby player Gérard Bertrand in 1992, the Gérard Bertrand estate has grown from its family roots at Domaine de Villemajou into a global benchmark for the Languedoc-Roussillon region of France. Headquartered at Château l'Hospitalet within the coastal La Clape appellation, the producer champions biodynamic viticulture across hundreds of hectares of premium vineyard estates. With an unwavering commitment to biodiversity, terroir expression, and sustainability, Bertrand crafts an expansive portfolio spanning still, sparkling, and fortified wines. The estate is globally celebrated for ambitious cuvées such as Cigalus, Clos d'Ora, and Château l'Hospitalet, as well as pristine dry rosés, expressive varietal bottlings, and historic Vins Doux Naturels.