Cap Classique Brut

Fresh oysters, sushi, seafood, smoked salmon or light canapés.

Chardonnay is grown on limestone-rich soils in Robertson, while Pinot Noir comes from cooler False Bay slopes in Stellenbosch. Bunches are hand-harvested between 17 and 18° Balling.

Secondary fermentation takes place in bottle, followed by 12-18 months on the lees before disgorgement and dosage.

The grapes are whole-bunch pressed and only free-run juice is used. Each varietal parcel is vinified separately in stainless steel before blending and malolactic fermentation. The wine is then bottled under crown closure for traditional second fermentation in bottle.

Kleine Zalze wines are marked by a classical structure and complexity matched by a vibrant flavour intensity. Discernibly South African in style, they are refreshing, beautifully balanced and well-suited to food. Our wines are made according to traditional methods with minimal cellar intervention, but supported by modern equipment.