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 10 days before being racked off the sediment. The clean juice is inoculated with yeast and undergoes a cool fermentation. No lees contact is given after fermentation and malolactic fermentation is prevented. Once we have our final still base wines, continuous
blending trials and tastings will determine our Vintage Brut Style.
Careful consideration is made to produce an elegant wine with structure and length.
The Le Lude range undergoes secondary fermentation under crown cap in bottle, before being aged Sur Lie, on the lees, in our dark temperature controlled aves for a minimum of 96 months before being disgorged. At disgorgement, a specific dosage of sugar is added to balance the wine’s palate. The Le Lude Vintage Range is further bottle aged for a minimum of 3 months to allow the dosage to blend before being released.