In our search for the finest grapes, we carefully select vineyards that express unique terroir characteristics.
We blend these terroirs to create the distinctive Le Lude Reserve style.
Our grapes are hand harvested in shallow picking crates to prevent berry bruising. Early morning harvests ensure the grapes remain cold when picked. The grapes are transported in refrigerated trucks to the cellar, offloaded and packed in a cold room to reach 5°C before pressing starts.
The juice is settled for three days before it is 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 avoided. Once we have our final still base wines, continuous blending trials and tastings will determine our Brut Reserve style. Careful consideration is made to produce an elegant wine with structure and length.
The secondary fermentation occurs under crown cap in bottle in temperature-controlled caves. The fermentation can take up to three weeks to complete, after which the wine will lie on its lees undisturbed, also known as sur lie ageing, for up to eight years.
During ageing, the yeast hulls will start to dissolve and impart typical yeasty flavours to the wine, increasing the complexity and richness. The bubble becomes finer and the aromatics more delicate.
Limited batches are released to the public.