HOW WE STARTED
Our dream began 10 years ago when we were captivated by the irresistible pleasures of champagne, its history and all the characters who have made it the celebratory drink it is today. Our move to the beautiful Franschhoek valley enabled us to make cap classique in the French tradition in our boutique cellar on the slopes of the Franschhoek pass. An association with Thierry Lesne from Epernay France has enabled us to produce a wine of high quality using the exact method as is used in the Champagne region. Our style is dry and elegant and suitable to the South African lifestyle. Our quantities are limited allowing attention to detail.
"I drink it when I am happy and when I am sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it when I am not hungry and drink it when I am. Otherwise I never touch it unless I am thirsty"
– Madame Lily Bollinger (1899-1976)
Pouring and Chilling Champagne
The ideal way to chill champagne is to place it in an ice bucket half and hour before drinking. Champagne in the fridge is more convenient, but should not be left in the fridge too long. The cork should not be popped as this releases a large amount of the bubbles. Leave the muzzle on, hold tightly with one hand and twist the base of the bottle with the other – easing the cork out. Pour a small amount into each glass and then top up – this will stop foaming. Half fill the glass and do this more regularly. This will keep the champagne cold and maintain the bubbles. Take care to ensure that your glasses are clean. Dirty glasses destroy the bubbles. Thoroughly rinse your glass in fresh water to eliminate any residue of detergent.