Tag Archives: bottle fermented

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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