Brut Magnum

Pair with glazed beetroot and burrata toast, oysters and smoked salmon.

The grapes are hand-harvested early in the morning and packed into shallow picking crates. The grapes are stored in the cold room to reduce the core berry temperature before pressing.

Crown cap fermentation and maturation for 69months.

The juice is settled then racked. The clean juice goes through a cool fermentation. A small fraction is fermented in 4th fill barrels and the large majority is fermented in temperature-controlled stainless steel tanks. No lees contact is given post-fermentation and malolactic fermentation is avoided. Blending takes place from only the cuvée fractions, barrel-fermented portions and various reserve wines that have been stored in 300 liter new and 2nd fill oak barrels.

Le Lude a wine farm in the picturesque Franschhoek Valley of South Africa’s Western Cape follows an ethos committed to its founding family and the crafting of naturally bottle-fermented sparkling wines known as Cap Classique. Here the Barrow family have made their home writing a new chapter in a premier wine region where French Huguenots fleeing persecution for their religious beliefs landed in the Cape and began making wines in Franschhoek as far back as 1693. Today Le Lude builds on this important vinous tradition by specialising in Cap Classique ensuring that grapes expressing site and terroir are coaxed into a premium product of unrivalled excellence. Innovation in the cellar and the restless un-comprising pursuit of perfection in the bottle have made Le Lude one of the world’s most exciting new producers of Cap Classique a wine becoming internationally renowned for finesse elegance and refinement. The pioneering approach of Le Lude is underscored by it being the first cellar to produce an Agrafe® (Tirage Liège) Cap Classique paving the way for a sector of the South African wine industry on the road to greatness.