气泡酒
Méthode Cap Classique or MCC is any sparkling wine made by the classic method of undergoing second fermentation in the bottle. There are quality standards that all producers adhere to voluntarily, apart from the minimum time on the lees (nine months) and the bars of pressure, which are mandatory in order to use MCC on the label. Traditional Champagne varieties such as Chardonnay and Pinot noir are mostly used for MCC production, however the use of other varieties are becoming increasingly popular and local MCC labels are seen with the likes of Sauvignon blanc and Chenin blanc. Sparkling wine is also made according to the Charmat method and red sparkling Pinotage can also be found. Methode Cap Classique tends to be very fruity due to the high temperatures of the South African Wine lands. The quality of MCC in South Africa can be compared to the wines produced in Champagne.