Le Lude is the pioneer winery of South Africa to produce the artisanal Agrafé bottle fermented Cap Classique. This method involves second fermentation under cork instead of crown cap, the cork is secured with a metal staple called an Agrafé, which imparts an extreme complexity, unique, developed and savoury flavours while retaining freshness and most noticeably a richly-textured effervescence.

Our grapes are hand harvested in the early morning for freshness, using shallow picking crates to prevent berry bruising. They are transported in refrigerated trucks to our Franschhoek cellar, and packed in a cold room to reach 5°C before pressing starts. The Pinot Noir grapes, riper at harvest, are completely destemmed and crushed, before being cold macerated for seven days; imparting colour and flavour. This fraction is pressed separately and blended back into the final blend. The juice is settled for three days before being racked off the sediment. The clean juice is inoculated with yeast and undergoes a cool fermentation. No lees contact is given post fermentation and malolactic fermentation is prevented. Once we have our final still base wines, continuous blending trials and tastings determine the final blend. Careful consideration is made to produce an elegant wine with structure and length.

The final blended base wine is bottled under cork for secondary fermentation. In the underground caves, the Agrafé is left undisturbed to age on the lees for many years. During ageing, the yeast cells release complex compounds that contribute to the richness and typical brioche-character found in Cap Classique while the slow oxygen passing through the cork deepens the complexity and broadens the mouthfeel. Limited releases and constant monitoring ensure that the perfect dosage is given before the wine is closed with the final cork and Agrafé.