Cap Classique
Our noble sparkling wine is manufactured
in the same way as Champagne:
The "Méthode Cap Classique" (MCC) is the name for the manufacturing process of sparkling wine, common in South Africa, according to the Champagne method (bottle fermentation).
Only determined vine variety e.g. Chardonnay (white grapes/clusters) or Pinot Noir (red grapes/clusters) may be used for it. The result is a quality,
which corresponds to European top sparkling wines.
The grapes were harvested and pressed. The clear grape juice is stored in steel tanks, where the first fermentation takes place. After a period - different
depending upon cellar master - a mixture from yeast and sugar is caused to the
basic wine, filled up in sparkling wine bottles and locked with crown caps.
This procedure provides then for the second fermentation in the bottle.
Maturing and fermentation on flat lying stacked bottles can take - depending upon the experienced judgment of the cellar master - two years or even longer. Only during this process, the product receives its "beads" and its completely special note.
Now a succession begins automated by even vibrating and rotation of the bottles, usually in special shelves. The bottles on the head and the yeast cells stand set off at the bottleneck. The bottlenecks are dipped into a cooling bath and the liquid with the yeast cells contained in the bottleneck freeze. Now the bottles will be opened and the frozen yeast can be removed easily. Supplemental around the Dosage if the Cap Classique with its correct cork is corked, labeled and with us limited, by hand marks individually, there.
Thereby a product quality "Methodé Cap Classique" is finished. Voilà!
More Info for MCC:
open here.
