Gigue
Sound of Gigue Acoustic tasting Zum aktuellen JahrgangThe gigue traditionally forms the lively conclusion of a musical suite – at LaSuite aux Conseillans, it stands at the beginning of the great red wines. It embodies movement, clarity, and rhythmic precision: qualities that also define this wine. In the vineyard as well as in the cellar, the goal was not maximum power, but a clear, supportive structure that balances fruit, origin, and texture.
Aging in amphorae, accompanied by minimal oak use, preserves the juicy fruit and lends the wine a fine, polished tannin structure that is approachable from the start without sacrificing depth. Aromas of ripe cherry, violet, and a hint of white pepper combine to create a precise, vibrant overall impression, characterized more by structure than volume.
The Gigue is a wine of tension and clear contours – energetic, but never loud, structured without being austere. Its harmonious, subtly lingering finish makes it a versatile companion, for example to grilled meats, duck, or slow-cooked dishes. A wine that understands lightness not as simplification, but as the result of precision and tranquility in every stage of its creation.
Origin & Character

A wine for convivial evenings with friends, which is uncomplicatedly enjoyable thanks to its smooth character and perfect ripeness.
The Sensory Identity (Profile)
Understand the model
The journey of a movement
From the maturing barrel, through drinking maturity, to the library — each vintage finds its own moment.
Perfectly paired
Côte de bœuf from the grill – Café de Paris butter & bone marrow
Bœuf Bordelais – slow braised with gigue
Coq au Vin – Sarabande & morels, jus assembled
Braised mountain lentils – root vegetables & sherry
Grilled bavette – sauce bordelaise & shallot confit
Braised lamb shank – garlic & rosemary
Grilled Lamb Chops – Anchovy-Rosemary Butter & Grilled Lemon
Foie de veau lyonnaise, sweet sherry glaze
Bistecca alla fiorentina – T-bone from the fire
Brasato di Silvio al Gigue – beef pot roast slowly braised in Gigue
Côte de bœuf from the oven – sauce bordelaise & bone marrow
Basse côte from the grill – pepper-herb crust & grilled bone marrow
Braised pigeon on savoy cabbage & bacon
Bucatini all'amatriciana
Civet de lièvre, jugged hare in red wine
Bœuf en croûte, mushroom duxelles
Kleftiko – Greek lamb en papillote with lemon & oregano
Butterflied lamb shoulder, low-grilled – anchovy & rosemary
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese
Carne cruda all'albese







