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Methodé Cap Classique

[Methode Champenoise]

The classic method of making champagne by creating a second fermentation in the bottle. The term Méthode Cap Classique has been used in South Africa since 1992.

Méthode Cap Classique is made in exactly the same way as Champagne but it can’t be called Champagne because only bubbly made with grapes grown in the Champagne region of France may use the name.

The quality of MCC’s from South Africa are on a par with French Champagne – at a much more affordable price!

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