Le Lude is the pioneer winery of South Africa to produce the artisanal Agrafé bottle fermented Cap Classique. This method involves fermenting wine under cork instead of crown cap. The cork is secured with a metal staple called an Agraffe. Fermentation under cork imparts a unique and integrated aroma profile and texture. With minimal pressure at pressing, only the first juice will be used in the Vintage Cuvée.
This gentle free run juice is fermented in stainless-steel tanks and a small fraction in third to fourth fill French oak barrels. Every batch is kept separate to ensure terroir specificity. Minimal lees contact is given and malolactic is avoided during winemaking to preserve fruit purity and linear structure.
During blending, the winemaker uses the different components of base wines to portray a final blend of finesse and refined structure, with an excellent ability to age.
The Vintage Cuvee is aged in our cool, underground cellars on its secondary lees and left undisturbed for a minimum period of seven years. During ageing, the yeast cells release complex compounds that contribute to the richness and typical brioche-character found in Cap Classique.
Limited releases and continuous monitoring ensures that the perfect dosage is added before sealing it with the cork and Agrafé.