Simonsig, the wine estate pioneer of the South African Méthode Cap Classique
The South African winery Simonsig is located on the slopes of the Simonsberg mountain, from which it derives its name. It boasts Huguenot origins and is distinguished by the incomparable experience and winemaking tradition of its owners, the Malan family.
When we talk about Simonsig, we are talking about the history of the Méthode Cap Classique (MCC) - the South African classic method, recognized throughout the world for its quality and distinctiveness. MCC is the South African term for sparkling wines produced according to the traditional method of fermentation in the bottle, the same as used for Champagne in France. Simonsig was the very first winery to produce it in South Africa , in 1971.
The Méthode Cap Classique is characterized by the use of a still and dry base wine, Chardonnay, blended with different vintages or varieties. The peculiarity of the MCC (as in the champenoise method) is the second fermentation in the bottle , after the addition of sugar and yeasts. The second fermentation produces carbon dioxide that is dissolved in the wine, forming the much-prized bubbles of the Méthode Cap Classique. In the bottle a slow fermentation takes place, during which the residual yeasts aromatize the wine in a very particular way. The lees are then collected in the neck of the bottle and once the refinement is finished they are removed thanks to the disgorgement.
The bottle is then topped up with a mixture of wine and sugars and sealed. The amount of sugar varies from wine to wine, the term "Brut" indicates that only a small amount of sugar is added so that the varieties can show their natural characteristics.
Today we want to present an absolutely exceptional MCC from Simonsig Wine Estate : the Cap Classique Cuvèe Royale 2017 .
From 100% Chardonnay vines, the finest grapes grown on Simonsig’s finest terroirs are hand-selected to produce this extraordinary Blanc de Blancs. Gentle whole-bunch pressing produces only the finest cuvée. Primary fermentation takes place in stainless steel tanks to ensure the original freshness and aroma. No malolactic fermentation takes place. The wine is bottled to complete the second fermentation in the bottle and aged on the lees for a minimum of 3 years.
The Cap Classique Cuvèe Royale 2017 has obtained prestigious awards: Robert Parker 90, Tim Atkin 91, Gilbert & Gaillard 94.
Don't miss the chance to treat yourself to an extraordinary experience!
