Since 2002, a part of the vineyard is cultivated using biodynamic methods. In order to achieve this result, 2 fundamental principles are respected: a yield control (25hl/ha) with vines over 15 years old, no mineral nitrogenous fertilization, a short pruning in cordon de Royat, green harvesting; and an optimal maturity with a perfect sanitary state, by sorting the grapes if necessary, a classic maturity control doubled by analyses on polyphenols, a daily tasting of the berries from each plot to trigger the harvest. The wines are put into new 225L barrels at the end of the alcoholic fermentation and before the malolactic fermentation, the 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.

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.

The Cigalus estate benefits from a warm and sunny Mediterranean climate, of a semi-arid type with a temperate springtime variation, allowing an advanced ripening of all the grape varieties. The estate is cultivated in Biodynamic agriculture. The aridity of this climate, with low rainfall, is compensated 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 of a slightly calcareous sandstone in the subsoil, from the Campanian period (secondary era, before the emergence of the Pyrenees).

The Gérard Bertrand Group is the spearhead of a viticulture committed to a better future led by its founder, the eponymous winemaker. With languedoc's biodynamic reference vintages, we create great wines with all the nuances of their terroir. Known for his great talent as an assembler as well as for his audacity and creativity, he and his teams work to make wines from the south of France shine all over the world.