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Domaine de Cigalus Red

Domaine de Cigalus Red

Domaine Cigalus enjoys a hot, sunny Mediterranean climate (described as “semi-arid with temperate spring variants”) ensuring early ripening of all the grape varieties.


This arid climate (low rainfall) is offset by the very deep soils (sediments deposited by the Aussou, a stream at the edge of the estate) which store the winter rains for longer but which are less fertile due to the presence of a slightly chalky sandstone in the subsoil, dating back to the Campanian (secondary era, prior to the emergence of the Pyrenees).

Grape varieties: Cabernet sauvignon, cabernet franc, merlot, syrah, grenache and caladoc.


  • Propriétés / Bio - biodynamie / Exceptional wines
  • Domaine de Cigalus
  • IGP Aude Hauterive
  • Rouge



To be opened one or two hours before serving at 16°C, perfect with roasted red meat, poultry "en sauce" or ripened cheese.


Intense ruby colour with a mahogany hue. First the bouquet shouts concentrated, very ripe black fruit. After a little time in the glass, more complexity with grilled spice and toasted oak unfolds. 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 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.

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. 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.

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