- 1. Delicate Balance
- 2. Ancient Tradition
- 3. Mysterious Alchemy
The Cap Classique Producers Association (CCPA) was established in 1992 by a group of like-minded producers who share a passion for bottle-fermented sparkling wines, made according to the traditional method (Méthode Champenoise). Their version is to promote South Africa’s premium Méthode Cap Classique (MCC) wines, as well as the common interests of the producers. They also intend to establish MCC as a generic term to describe these wines, ensuring that it is recognized both locally and in the international marketplace.
The Association is constantly striving to improve the quality standards of all the members’ wines made according to this classic bottle-fermentation method. Part of achieving this goal is the establishment of technical criteria and organoleptic approval of base wines.
Significantly, all the serious producers of Cap Classique are members of the Association and they share a common objective of cultural and educational upliftment of the community.
Champagne is a wine region in France, and their controlling body, CIVC, objected to the use of the work “Champenoise” by other producers. As a result, Cape producers had to come up with an alternative name and in South Africa, this prestigious wine category became known as Cap Classique.
The name was derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented sparkling wine produced at the Cape was called Kaapse Vonkel (Cape Sparkle).
Lovers of South African bottle-fermented bubbly can rest assured that all Cap Classique wines are made according to the traditional time-honoured method and the quality promises to be better than ever!
Grapes are selected from a diversity of regions in the Cape, resulting in highly individual styles. Only specific white and red grape varieties are used to ensure delicate fruit and rich complexity. Grape Selection in the vineyards ensures that only perfectly healthy grapes are handpicked and brought to the cellar.
Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, our cuveé, used to make the various base wines destined to be called Cap Classique. Individual base wines and blends are tasted annually by the Association’s own members to ensure that the final wine is of a high quality.
Once bottled, the bottles ferment and mature horizontally in cool, dark cellars for a minimum of twelve months. There are individual members who ensure much longer yeast contact time, depending on the style and vintage. After riddling and disgorging, Cap Classique wines are left to mature on the cork for some time, to ensure integration and balance. This commitment to quality is evident in your glass every time a Cap Classique cork is popped.