Bottle-fermented sparkling wine from Cape vineyards. South African producers adopted the champagne method and coined the name in 1992, with Franschhoek and Robertson leading.
It is a defined production method made in a licensed cellar, and the second fermentation happens under several atmospheres of pressure in a sealed bottle — handled with purpose-built glass and equipment.
What goes into it
- Chardonnay, Pinot Noir and Chenin Blanc grapes
- yeast
- liqueur de tirage and dosage
How it is made
A dry base wine is bottled with sugar and yeast, and a second fermentation runs inside the sealed bottle, trapping the carbon dioxide. The bottles rest on their lees for at least twelve months, are riddled neck-down so the sediment collects, and that plug is frozen and ejected before topping up and corking.
How long it takes: at least twelve months on the lees, often much longer
How it is eaten
Cold as an aperitif, or with oysters and Cape seafood.
History
South African producers adopted the champagne method and coined the name in 1992, with Franschhoek and Robertson leading.
Frequently asked questions
What is Méthode Cap Classique?
Méthode Cap Classique is a wine & spirit from South Africa: bottle-fermented sparkling wine from Cape vineyards. South African producers adopted the champagne method and coined the name in 1992, with Franschhoek and Robertson leading.
How is Méthode Cap Classique made?
A dry base wine is bottled with sugar and yeast, and a second fermentation runs inside the sealed bottle, trapping the carbon dioxide. The bottles rest on their lees for at least twelve months, are riddled neck-down so the sediment collects, and that plug is frozen and ejected before topping up and corking. It takes at least twelve months on the lees, often much longer.
Can I make Méthode Cap Classique at home?
No, and the atlas gives no method for it. It is a defined production method made in a licensed cellar, and the second fermentation happens under several atmospheres of pressure in a sealed bottle — handled with purpose-built glass and equipment.
What goes into Méthode Cap Classique?
Chardonnay, Pinot Noir and Chenin Blanc grapes, yeast, liqueur de tirage and dosage.
How is Méthode Cap Classique eaten?
Cold as an aperitif, or with oysters and Cape seafood.
