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.
Three different quality fractions are retrieved at pressing. Cuvée – high quality free run juice, Première Taille – first extraction, Deuxieme Taille – second extraction.
The juice is settled for three days before it is racked off the sediment. The clean juice undergoes cold fermentation. A small fraction is fermented in second to fourth fill barrels, while a majority is fermented in temperature controlled stainless steel tanks. No lees contact is given post fermentation. Malolactic fermentation is avoided.
Pinot Noir brings colour to the rose. This component undergoes a cold maceration after being destemmed. The cold maceration lasts approximately 10 days after which the clean juice is racked off the skins and pips. Thereafter, the juice is inoculated with a yeast culture.
The Le Lude Reserve range undergoes secondary fermentation under crown cap in bottle, and is then aged Sur Lie , on the lees, in our dark temperature-controlled caves for a minimum period of 36 months before being disgorged. At disgorgement, a specific dosage of sugar is added to balance the palette of the wine. The Brut Rose is then bottle aged further.