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 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, and majority in temperature controlled stainless steel tanks. No lees contact is given after fermentation. Malolactic fermentation is prevented.
Pinot Noir grapes bring colour to the rosé. This component undergoes a cold maceration after being destemmed, lasting approximately 10 days, after which the clean juice is racked off the skins and pips and inoculated with a yeast culture.
The Le Lude Reserve range undergoes secondary fermentation under crown cap in bottle, and aged Sur Lie, on the lees, in our dark temperature-controlled caves for a minimum of 36 months before being disgorged. A specific dosage of sugar is added to balance the wine’s palate. The Brut Rosé is then further bottle aged.