Cigalus Rouge - Gerard Bertrand

The Cigalus Rouge from Gerard Bertrand from Languedoc offers a dense, purple-red color in the glass. When the wineglass is swirled, this red wine reveals high viscosity, which shows in distinct church windows on the rim of the glass. In the glass, this red wine from Gerard Bertrand reveals aromas of blackcurrants, black cherries, blueberries, plums and blackberries, complemented by dark rye bread, bitter chocolate and vanilla. On the palate, the Cigalus Rouge from Gerard Bertrand starts off pleasantly aromatic, fruit-driven and balanced. The finish of this youthful red wine from the Languedoc wine-growing region ultimately captivates with a beautiful aftertaste.

Vinification of Gerard Bertrand Cigalus Rouge

The powerful Cigalus Rouge from France is a cuvée, organically vinified from the grape varieties Cabernet Franc, Cabernet Sauvignon, Carignan, Grenache, Merlot and Syrah. The Cigalus Rouge is an Old World wine in the best sense of the word, since this Frenchman exudes an exceptional European charm that clearly underscores the success of wines from the Old World. A not-to-be-underestimated influence on the development of the harvested grapes is also the fact that the Cabernet Franc, Cabernet Sauvignon, Carignan, Grenache, Merlot and Syrah grapes thrive under the influence of a warm climate. This is expressed, among other things, in particularly well-ripened grapes and a rather high alcohol content in the wine. After being harvested by hand, the grapes are immediately brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in large wooden vats at controlled temperatures. After fermentation is complete, the Cigalus Rouge is aged for several months in French oak barrels. The barrel aging is followed by a considerable period of bottle aging, which makes this red wine even more complex.

Food recommendation for the Cigalus Rouge from Gerard Bertrand

Enjoy this organic red wine from France best at a temperature of 15 - 18°C as an accompanying wine to boiled veal topside with beans and tomatoes, braised chicken in red wine or duck breast with sugar snap peas.

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