How Cap Classique Is Made
Listen to this lesson
Base wine
A crisp, still wine is made, usually from Chardonnay and Pinot Noir.
Tirage
Yeast and a little sugar are added, and the wine is sealed in strong bottles.
Second fermentation
Trapped CO₂ dissolves into the wine, creating the bubbles.
Lees ageing
The wine rests on the dead yeast for months or years (12 months is the accepted minimum today), gaining brioche and toast notes.
Riddling and disgorging
Bottles are tilted so yeast collects in the neck. It’s frozen and popped out.
Dosage
A small amount of wine and sugar sets the final sweetness, then the cork goes in.
🇿🇦 Cape spotlight
In 1971, Simonsig released Kaapse Vonkel, South Africa’s first bottle-fermented sparkling wine. ‘Cap Classique’ became the official name for the style in 1992.
🧠 Quick check: tap to reveal
🤔 Where does the second fermentation happen?
In the bottle.
🤔 What was the first Cape bottle-fermented sparkling wine?
Simonsig Kaapse Vonkel, released in 1971.
Next up: Styles of Cap Classique