Cigalus Red

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The vines are thus in equilibrium with the soil and are therefore able to give full expression of our terroir in the resultant wines. The grapes are picked by hand in early October once they have reached optimum maturity (supple to the touch, the juice runs coloured, not clear, and the pips no longer taste bitter). The bunches are carefully placed whole in « cagettes » (very small wooden crates) to preserve their perfect condition and avoid any natural crushing. The Syrah and Carignan are vinified separately in full grapes with a carbonic maceration. The other varietals are destemmed and vinified in the traditional way for 20 days at a controlled temperature.

The vineyard is managed according to the biodynamic system where the energy of the soil lies at the heart of the process. All the work in the vineyard – ploughing and pruning – and in the cellars is driven by a calendar based on two celestial objects: the moon and the sun.

Once the fermentation is completed, the varieties are placed in 225 litres new French oak barrels for 12 months. This type of new barrel is selected especially to complement the characteristics of each vintage. Unfiltered, the wine is bottled and further bottle-aged prior to release.