![]() ![]() The product must be whole bunch pressed undergo secondary fermentation in the bottle in which it is to be sold remain in contact with the lees for a continuous period of 36 months and the separation of the lees must be done by degorgement.Ĭharmat undergoes its second fermentation in a tank and is then bottled under pressure. Cap Classique with Extended Lees Aging can only be produced from one or more of the following varieties: Chardonnay, Pinot Noir and Pinot Meunier. These are among the quality standards which are mandatory in order to use the term on the label. The duration of the fermentation, including the period on the lees, must be at least 60 days and the production process at least nine months including maturation.Ĭap Classique is the term used to describe sparkling wine made by the traditional method of undergoing second fermentation in the bottle in which the product is to be sold. From the 2023 harvest, all the grapes must be whole bunch pressed and spend a minimum time of 12 months on the lees (this was previously nine months).The separation of the lees must be done by degorgement. Cap Classique & Sparkling WinesĪgrafe (or Agraffe) sparkling wine undergoes bottle fermentation under cork rather than the usual metal crown cap.īottle-fermented sparkling wine undergoes the second alcoholic fermentation in a bottle. Light golden, to deep golden to amber in colourįumé blanc is a dry white wine made from Sauvignon Blanc (synonym Blanc fumé), usually but not necessarily wooded. ![]() Are wines matured in oaken casks for at least two years.Produced from white or gris grape varieties.It shall undergo all processes up to and including bottling on the unit where those grapes were harvested. The category includes two main styles – Sauvignon Blanc and Semillon blendsand Chenin Blanc-led Mediterranean-style blends that are complex and rich – as well as various other less conventional styles.Įstate wine is the South African term reserved for wine originating from an officially registered ‘unit for the production of estate wine’ (click here to download SAWIS’ list of units registered for the production of estate wine). It must be produced solely from grapes that were harvested on land that forms part of a unit that is registered for the production of estate wine. The white blend category in South Africa currently offers some of the most exciting wines to be found in the country. This term is also used occasionally for Chenin-driven white blends. From the 2019 vintage, Pinotage should also be the major component. South African producers established a ‘ Cape blend’ style (no legislation), which requires from 30% to 70% of Pinotage as a component to qualify as such, just over a decade ago. Shiraz-led blends, given added complexity by varieties like Grenache, Mourvèdre and Viognier, have come to the forefront in recent years. Within the red blend category, the traditional French-style blendsthat include two or more of the following wine-grape varieties – Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec – are South Africa’s most prominent. Percentages need not to be indicated but the varieties must appear in descending order according to volume. In South Africa, legislation dictates that blends may list varieties only if they were vinified separately before being blended. ***Could also refer to MCC – free-run juice of first pressing BlendsĬuvée is the French term for the blending of a wine, which is a way of producing more harmonious wines by adding complexity, emphasising the best attributes of each individual variety and also maintaining consistency from vintage to vintage. The term is also used for Méthode Cap Classique with the same provision. ![]() ***Red wines’ colour ranges from light red to deep red or purpleīlanc de blancs is the term for white wines that are made from white grapes only. ![]() ***White wines’ colour ranges from light gold to amber. ***Total sulphur dioxide content must not exceed 40ppm Alternative white/rosé/red wines are wines that have completed malolactic fermentation and have a residual sugar that does not exceed 4g/l. ![]()
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