Method Cap Classique
Made in exactly the same way as French Champagne, Méthode Cap Classique (or MCC) is South Africa’s entry into the world of bubbly. Over and above Chardonnay and Pinot Noir, SA producers are also known to use Chenin Blanc and even Pinotage in their MCCs. There are some rules as well – the wines must be bottle fermented with at least nine month on the lees. And it’s this last point that gives MCC it’s great variety of flavour profiles – the longer on the lees, the richer and more intense the yeasty, buttery flavours; while shorter time on the lees gives a crisper, fruitier taste. South African MCC is growing in stature worldwide and really making waves – and it’s superb affordability makes it a great alternative to Champagne.