Cap Classique
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Modèle:Traduction Cap Classique denotes a South African sparkling wine made by the traditional Champagne method. The name derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented wine produced at the Cape was Simonsig Estate's Kaapse Vonkel (Cape Sparkle).
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Grapes
Grapes are selected from a diversity of regions in the Cape, resulting in highly individual styles. Sauvignon Blanc and Chenin Blanc have been the traditional Cap Classique grapes but the use of Chardonnay and Pinot Noir have been on the increase.
Production
Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, or cuvée, used to make the various base wines destined to be called Cap Classique. Individual base wines and blends are tasted annually by Cap Classique Producers Association members to ensure that the final wine is of high quality.
Once bottled, the bottles ferment and mature horizontally in cool, dark cellars for a minimum of twelve months. There are individual producers 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.
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 vision is to promote South Africa's premium Méthode Cap Classique 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.
See also
Sources
- Karen MacNeil The Wine Bible pg 822 Workman Publishing 2001 ISBN 1563054345
