Our Sparkling Wines - Maison Laudacius

Birth

Of a bubble
Before becoming a symbol of celebration, the bubble appeared by surprise.
In the past, it sometimes happened that wines were bottled before fermentation had fully finished. The mild temperatures of spring would then restart the activity of the yeasts, leading to the release of carbon dioxide.

Considered a happy accident, the first sparkling wines were born.

Mastery of the craft

The boom in the 1950s
The post-war period marked the beginning of a new era for sparkling wines. Cellars were modernized, oenological knowledge became more refined, and the traditional method established itself as the benchmark.

It was a revolution: from then on, sparkling wine was no longer the result of chance, but of precise expertise.

At Maison Laudacius, we are especially committed to the values of tradition, precision, and sharing.

The traditional method

First fermentation: revealing Chenin Blanc

The first stage of transformation, from juice to wine, takes place in stainless steel vats. This is alcoholic fermentation: the sugars present in the juice are converted by the action of yeasts, producing alcohol and carbon dioxide.

Here, Chenin Blanc reveals its full potential: a lively acidity, notes of citrus and white flowers, and a tension that will support the bubbles over time.

The Art of Blending

Before the second fermentation comes the time for blending.

This step consists of bringing together wines from different Chenin Blanc parcels and incorporating reserve wines from previous vintages.

This balance between youth and the maturity of aging ensures the continuity of the Maison Laudacius style, while offering depth and complexity.

Production of carbon dioxide : the birth of the bubble

The blend is then bottled with a liqueur de tirage—a mixture of wine, sugar, and yeasts. The second fermentation begins: this is the prise de mousse. Carbon dioxide forms and remains trapped, bringing the bubbles to life.

The bottles are then aged on racks (from 12 to 36 months) in the coolness of our cellars. It is there, far from the noise of the world, that the wine slowly refines.

During this period, the yeasts release fruity aromas, sometimes floral or even brioche-like.
The bubbles become rounder, gaining elegance and finesse.

Riddling and disgorgement complete the process, before the final dosage, which determines the character of each of our cuvées (Extra Brut, Brut, or Demi-Sec)

Precision and high standards: the signature of our bubbles

Controlled yields: our vines are managed to favor concentration over quantity.
Mastery of vine health: the vitality of the soils and vines is essential to the purity of the wine.
Precise control of ripeness: the grapes destined for our sparkling wines reach a maximum potential alcohol of 11.5%, depending on the vintage—ensuring a balance between tension and aromatic richness.
Careful pressing: respectful of the fruit, it extracts the finest juices, essential to the quality and delicacy of the mousse.
Blending with reserve wines: we preserve the memory of past vintages, so that each bubble reflects both the present and an echo of time.