Gérard Bertrand : Cigalus 2024

Characteristics and tasting notes of the Cigalus Blanc 2024 Gérard Bertrand

Tasting

Color
The color reveals a golden yellow hue, both clear and bright.

Nose
Complex and evolving, the nose opens with aromas of ripe citrus, notably grapefruit, accompanied by delicate notes of white peach and honey. With aeration, it reveals hints of dried fruits such as apricot, subtle herbal and mineral nuances, as well as toasted and vanilla scents from its time in oak.

Palate
The attack is full and generous, introducing a rich, concentrated, and voluptuous palate. The silky texture carries flavors of butter, vanilla, and toasted wood, harmoniously balanced by notes of exotic fruits such as mango and pineapple. The finish, of great elegance, lingers on a pleasant citrus freshness.

Other characteristics

This wine has an alcohol content of 14%.

The authentic expression and complexity of a biodynamic white wine from the Languedoc

The estate

Founded in 1992 by former professional rugby player Gérard Bertrand, the eponymous estate has become a key reference in the Languedoc. After taking over the family estate following his father's death in 1987, Gérard Bertrand, the current owner, built a globally recognized wine empire. A pioneer of biodynamic viticulture, the estate now owns the largest Demeter-certified vineyard in the world. With a philosophy centered on environmental preservation and the authentic expression of southern France's terroirs, the brand brilliantly combines innovation, excellence, and respect for nature.

The vineyard

Acquired in 1995, Domaine de Cigalus is nestled in a natural setting within the Corbières mountains, on the historic terroir of Fontfroide. This vineyard, which produces wines under the IGP Pays d'Oc designation, benefits from a semi-arid Mediterranean climate tempered by cool springs. The vines, planted at a high density of over 5,000 vines per hectare, thrive in deep soils formed by sediments from the Aussou stream, resting on a subsoil of Campanian limestone sandstone. Entirely farmed biodynamically and Demeter-certified since 2010, the estate is managed by Bertrand Boileau, who ensures exclusively hand-harvesting to preserve the quality of the fruit.

Winemaking and aging

The creation of the Cigalus Blanc 2024 begins with gentle pneumatic pressing of the grapes, followed by light static settling. About 70% of the juice ferments in new French oak barrels, with regular lees stirring to enrich the texture, while the remaining 30% is vinified in stainless steel tanks to preserve optimal aromatic purity. Only the Chardonnay undergoes malolactic fermentation. Aging continues in oak barrels for seven to eight months, concluding at the spring equinox in accordance with biodynamic principles. The wine is then lightly fined and filtered before bottling.

Grape varieties

• Chardonnay (80%)
• Viognier (15%)
• Sauvignon Blanc (5%)