White Cigalus
2019 / Magnum

• The estate is AB ( organic wine ) and DEMETER (biodynamic agriculture) certified.
  
• One of the first and most important biodynamically cultivated estates in France
• The fruit is clean, pure with a beautiful acidity. The wood, very well integrated, offers impressive support to the wine.
• A reference ambassador for French wines on Air France and Emirates airlines

Appellation : IGP Aude Hauterive
Format : 750ml
Cépage(s) : Chardonnay, Viognier, Sauvignon
Degré d'alcool : 14.5
Sku : 816474

Cigalus is a vineyard designed for exceptional wine and committed to the path biodynamic. From the moment it was planted, this vineyard was designed to the development of a high-end wine: choice of quality clones and density high plantation of more than 5000 vines per hectare; high trellis for obtain a high leaf surface promoting photosynthesis and maturation. The care given to the vineyard aims to obtain a harvest healthy with moderate yield (25 hl/ha) which allows you to extract the quintessence of qualitative potential of these grapes. The harvest date is not triggered, grape variety by grape variety, only when the grapes are at optimum maturity and after daily berry tasting. Hand-picked grapes are subject to pneumatic pressing upon arrival at the cellar. After a light static settling, part of the juice undergoes alcoholic fermentation in new barrel (70%), the remainder being vinified in stainless steel vats (30%). malolactic fermentation is carried out. Temperature control helps to preserve the freshness and integrity of the aromas. Aging in barrel lasts between 7 and 8 months until the spring equinox with regular stirring. After a light fining, the wine is bottled.

Golden yellow color, bright and clear. Intense nose and ripe citrus complex (grapefruit) peach white, honey, dried fruit with a toasted note. Full and silky mouth, ripe, ample with notes vanilla, toast, butter and exotic fruits. Good length in the mouth.

Keep away from sunlight and at a constant temperature

To be enjoyed at 10-12°C with scallops fried, fish in sauce or as an aperitif.