Tag Archives: bottle fermented

Vondeling Rurale synonymous with Mèthode Ancestrale SA

WHY SPARKLING wine made according to the Mèthode Ancestral(e) is different relative to bubbly made the ‘traditional’ way – aka Champagne, Cava and Cap Classique – is that the fermentation involves a single, continuous process. From a stainless-steel tank, the fermenting wine is bottled and sealed at the point where there is just enough grape sugar remaining to make for

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50 years of Kaapse Vonkel – a milestone in the history of Cap Classique

MÉTHODE CAP CLASSIQUE. Sparkling wine the traditional way. ‘Champagne’ from the Cape… It all started at Simonsig in Koelenhof, Stellenbosch – 50 years ago this year. Made from Chenin Blanc back in the day, nowadays primarily from Chardonnay and Pinot Noir, some Pinot Meunier. Frans Malan’s Kaapse Vonkel was the first of its kind, a dry, bottle-fermented marvel at a

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Before Veritas, few had even heard of Blanc de Blancs Pongrácz!

TAKEN BY SURPRISE! Just recently added to the Pongrácz range of Cap Classique bottle-fermented sparkling wines, the non-vintage Blanc de Blancs (white from white) version made entirely from Chardonnay – no Pinot Noir or Pinot Meunier – has been quick to find favour among bubbly connoisseurs. The Vertex trophy winner as top-scoring wine overall and the only Chardonnay to win a

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Cap Classique specialists and champions not always one in the same

AT THE TIME of writing, 46 years after South Africa’s first Méthode Champensoise sparkling wine was made at Simonsig in Stellenbosch (Kaapse Vonkel Brut 1971), the number of Cap Classique bubblies had grown to around 300, produced at some 200 cellars adhering to the traditional method* that dates back to the 17th century and which resulted in the famous wines

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