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	<title>Design News &#187; Klein Zalze</title>
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		<title>The latest Cap Classique trends and why South Africans are loving it so much</title>
		<link>http://designnews.co.za/the-latest-cap-classique-trends-and-why-south-africans-are-loving-it-so-much/</link>
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		<pubDate>Tue, 16 Jan 2024 11:52:56 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Cap classique]]></category>
		<category><![CDATA[Klein Zalze]]></category>
		<category><![CDATA[Krone]]></category>
		<category><![CDATA[Vinimark]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[winelands]]></category>

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		<description><![CDATA[Like bubbles rising in a flute, Cap Classique is on the ascent. Here are the latest trends and why South Africans are loving it so much. Not too long ago, we knew it as Methode Cap Classique, but after a strategic name update to strengthen its positioning and ease of recall, the Cap Classique category was reborn and has emerged stronger than ever. While many of us use terms like bubbly, Champagne, MCC and sparkling wine interchangeably, Cap Classique is not to be confused with the rest. Typically, sparkling wine is carbonated using a gassy production method not too far removed from a household SodaStream. What distinguishes Cap Classique is the careful process of fermentation in the bottle and the long period of time needed – usually a minimum of 12 months – for naturally occurring bubbles to form. Krone Caroline van Schalkwyk, Marketing Manager for the Cap Classique Association, stresses the element of time in the making of fine South African Cap Classique: ‘It’s an important differentiator because it recognises the additional investment producers make in the pursuit of higher quality,’ she says. In short, it takes a lot more work and technical ability to produce a Cap Classique, [...]]]></description>
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