The Cap Classique Producers’ Association (CCPA) prides itself on representing the production of sparkling wine based on the famous Méthode Champenoise method.
Cap Classique Producers' Association members are encouraged to use only the best agricultural practices to uphold the legendary standard of South African Cape Classique.
Local production in the Cape Winelands is focused in well-known areas such as Paarl, Robertson and Franschhoek. This results in highly individual styles of grapes used for production, and only specific white and red grape varieties are used to create a delicate fruit and rich complexity. Grape selection in the vineyards ensures that only perfectly healthy grapes are handpicked and brought to the cellar.
Whole bunch pressing is at the heart of the start of the winemaking process, with only the first pressing - the cuveé - used to make the various base wines destined to be called Cap Classique. Individual base wines and blends are tested annually by the association to ensure that the final wine is of a high quality.
Once bottled, the bottles ferment and mature horizontally in cool, dark cellars for a minimum of twelve months. There are individual Cap Classique Producers' Association members 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. This commitment to quality is evident every time a Cap Classique cork is popped and enjoyed.
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