Class

Specific requirements

1

2

1.

Extra dry Wine

The residual sugar content of the product shall not exceed 2,5 gram per litre.

2.

Dry wine

The residual sugar content of the product shall not exceed 5,0 gram per litre, or not exceed 9,0 gram per litre if the total acidity expressed as gram of tartaric acid per litre is not more than 2 gram below the residual sugar content.

3.

Semi-dry wine or Medium dry wine

The residual sugar content of the product shall be more than 5,0 gram per litre, but not exceed 12,0 gram per litre, or not exceed 18,0 gram per litre if the total acidity expressed as gram of tartaric acid per litre is not more than 10 gram below the residual sugar content.

4.

Semi-sweet wine or Medium sweet wine

The residual sugar content of the product shall be more than 5,0 gram per litre, but less than 30,0 gram per litre.

5.

Late harvest wine

1.

The alcohol content of the product shall be at least 10,0 per cent, but it shall not contain added spirit.

2.

The residual sugar content of the product shall be at least 20,0 gram per litre.

3.

The residual sugar content of the product may exceed 30,0 gram per litre.

6.

Special late harvest wine

1.

The product shall be produce from must the sugar content of which immediately prior to fermentation is at least 22 degrees Balling.

2.

Such must shall not be dehydrated or otherwise concentrated.

3.

No sweetening agent shall be added to such must.

4.

An added pure culture of yeasts or bacteria shall not constitute more than five per cent of the volume of such must.

6.

The alcohol content of the product shall be at least 11,0 per cent, but it shall not contain added spirit.

7.

The product shall have a sugar-free extract of at least 19,0 gram per litre.

8.

The product shall possess the character which is distinctive of wine produced from grapes which were harvested at the full ripe stage.

9.

The product may only be sold if it has been certified.

10.

The residual sugar content of the product may exceed 30,0 gram per litre.

7.

Noble late harvest wine

1.

The product shall be produced from must the sugar content of which immediately prior to fermentation is at least 28 degrees Balling.

2.

Such must shall not be dehydrated or otherwise concentrated.

3.

No sweetening agent shall added to such must.

4.

An added pure culture of yeasts or bacteria shall not constitute more than five per cent of the volume of such must.

5.

No sweetening agent shall be added to the product.

6.

The product shall not contain added spirit.

7.

The residual sugar content of the product shall be more than 50,0 gram per litre.

8.

The product shall have a sugar-free extract of at least 30,0 gram per litre.

9.

The volatile acid content of the product shall not exceed 1,8 gram per litre.

10.

The product may only be sold if it has been certified.

7A.

Wine from naturally dried grapes

1.

The product shall be produced from naturally dried grapes.

2.

The product shall be produced from must the sugar content of which immediately prior to fermentation is at least 28 degrees Balling.

3.

Only a pure culture of yeasts or bacteria may be added to the must of such a batch of dried grapes.

4.

An added pure culture of yeasts or bacteria shall not constitute more than five per cent of the volume of such must.

5.

No sweetening agent shall be added to the product.

6.

The product shall not contain added spirit.

7.

The residual sugar content of the product may exceed 30,0 gram per litre.

8.

The volatile acid content of the product shall not exceed 1,8 gram per litre.

9.

The actual and potential alcohol content by volume of the product shall together amount to not less than 16,0 per cent.

10.

The product shall not be a special late harvest wine or a noble late harvest wine.

11.

The product may be sold only if it has been certified.

8.

Sweet natural wine

1.

The product shall not contain added spirit.

2.

The residual sugar content of the product shall be more than 20,0 gram per litre.

3.

The residual sugar content of the product may exceed 30,0 gram per litre.

8a.

Skin macerated white

1.

The product shall be be fermented and macerated on its skins for at least 96 hours.

2.

The product shall complete malolactic fermentation.

3.

The sulphur dioxide content of the product shall not exceed 40,0 milligram per litre.

4.

The residual sugar content of the product shall not exceed 4,0 gram per litre.

5.

The product shall be anywhere from light golden to deep orange in colour.

6.

The product may only be sold if it has been certified.

8b.

Extended barrel aged white/gris

1.

The product shall be produced from white or "gris" grape cultivars.

2.

The product shall be matured in oaken casks for at least 2 years.

3.

The sulphur dioxide content of the product shall not exceed 80,0 milligram per litre.

4.

The residual sugar content of the product shall not exceed 4,0 gram per litre.

5.

The product shall complete malolactic fermentation.

6.

The product shall exhibit a nutty, oxidative character.

7.

The product shall be anywhere from light golden, to deep golden, to amber in colour.

8.

The product shall be certified and sold as a vintage wine.

8c.

Natural pale/Non-fortified pale

1.

The product shall not contain added spirit.

2.

The product shall be produced from white grape cultivars.

3.

The product shall be matured in oaken casks, under a film of flor yeast, for at least 2 years.

4.

The alcohol content of the product shall be at least 12,0 per cent, but not more than 15,0 per cent.

5.

The sulphur dioxide content of the product shall not exceed 40,0 milligram per litre.

6.

The product shall complete malolactic fermentation.

7.

The product shall have a delicate flavour suggestive of almonds.

8.

The product shall have a discernible flor yeast and wood character.

9.

The product shall be anywhere from pale, to straw, to pale-golden in colour.

10.

The product may only be sold if it has been certified.

8d.

Methode ancestrale

1.

The product shall be made from fermenting must.

2.

Further fermentation shall occur solely in the bottle in which the product is to be sold.

3.

No sweetening agent shall be added to the product.

4.

The carbon dioxide in the bottle in which the product is to be sold shall originate solely from the alcoholic fermentation.

5.

The pressure in the bottle in which the product is sold shall be at least 75 kPa.

6.

The product may only be sold if it has been certified.

8e.

Alternative white/rosé/red

1.

The product shall complete malolactic fermentation.

2.

The residual sugar content of the product shall not exceed 4,0 gram per litre.

3.

The sulphur dioxide content of the product shall not exceed 40,0 milligram per litre.

4.

In the case of a white wine, the product shall be anywhere from light gold to amber in colour.

5.

In the case of a rosé wine, the product shall have the colour that is distinctive of a rosé wine.

6.

In the case of a red wine, the product shall be anywhere from light red to deep red or purple in colour.

7.

The product may only be sold if it has been certified.

8f.

Low alcohol wine

1.

The alcohol content of the product shall be more than 0.5 per cent, but shall not exceed 4.5 per cent.

2.

The product shall not also claim to be one of the classes in this table, which must be certified.

3.

The product may lay claim to cultivar or vintage year if, before the removal of any alcohol, it was provisionally approved as such in terms of section 25 the scheme: Provided that such product need not be sensorially evaluated in terms of the scheme and shall not carry a seal or mark referred to in section 26 of the scheme.

8g.

Spirit-barrel-aged wine

The product shall be matured for at least 3 months in a barrel previously used to age a spirit.

9.

Perlé wine

The pressure in a container in which the product is sold shall be at least 75 kPa, but not exceed 300 kPa.

10.

Sparkling wine

See note 1.

10a.

Brut nature sparkling wine

1.

The residual sugar content of the product shall be less than 3,0 gram per litre.

2.

The product shall also be a sparkling wine according to the traditional method.

3.

No sugar shall be added to the product after the second alcoholic fermentation.

4.

See notes 1 and 2.

10b.

Extra brut sparkling wine

1.

The residual sugar content of the product shall be less than 6,0 gram per litre.

2.

See note 1.

10c.

Brut sparkling wine

1.

The residual sugar content of the product shall be less than 12,0 gram per litre.

2.

See note 1.

11.

Extra dry sparkling wine

1.

The residual sugar content of the product shall be more than 12,0 gram per litre, but less than 17,0 gram per litre.

2.

See note 1.

12.

Dry sparkling wine

1.

The residual sugar content of the product shall be more than 17,0 gram per litre, but less than 32,0 gram per litre.

2.

See note 1.

13.

Semi-sweet sparkling wine

1.

The residual sugar content of the product shall be more than 32,0 gram per litre, but less than 50,0 gram per litre.

2.

See note 1.

14.

Sweet sparkling wine

1.

The residual sugar content of the product shall be more than 50,0 gram per litre.

2.

See note 1.

15.

Tank-fermented sparkling wine

1.

The combined duration of the second alcoholic fermentation and the period during which the product lies on the lees shall—

2.

The carbon dioxide in the tank in which the product is produced shall originate solely from the second alcoholic fermentation.

3.

See notes 1 and 2.

16.

Bottle-fermented sparkling wine

1.

The second alcoholic fermentation shall occur solely in a bottle.

2.

The duration of fermentation in the bottle, including the period during which the product lies on the lees, shall be at least 60 days.

3.

The total duration of the production process including the period of maturation, shall be at least three months calculated from the commencement or the second alcoholic fermentation.

4.

The separation of the lees shall be done by means of the transverse filtration method with the application of counter pressure, or by means of "degorgement".

5.

The carbon dioxide in the bottle in which the product is sold shall originate solely from the second alcoholic fermentation.

6.

See notes 1 and 2.

17.

Sparkling wine according to the traditional method

1.

The second alcoholic fermentation shall occur solely in the bottle in which the product is to be sold.

2.

The product shall remain in contact with the lees in such bottle for a continuous period of at least nine months calculated from the commencement of the second alcoholic fermentation.

3.

The separation of the lees shall be done by means of "degorgement".

4.

The carbon dioxide in the bottle in which the product is sold shall originate solely from the second alcoholic fermentation.

5.

If it is intended to sell the product in bottles with a capacity of more than 1,5 litres or less than 750 ml, the administering officer may on application grant permission for a departure from the requirements set out in paragraphs 1 and 2 above.

6.

See notes 1 and 2.

17A.

Méthode Cap Classique sparkling wine

1.

The grapes for this product shall be whole bunch pressed if made from grapes of the 2023 harvest and beyond.

2.

The second alcoholic fermentation shall occur solely in the bottle in which the product is to be sold.

3.

If made from grapes of the 2022 harvest and before the product shall remain in contact with the lees in such bottle for a continuous period of at least nine months calculated from the commencement of the second alcoholic fermentation.

4.

If made from grapes of the 2023 harvest and beyond the product shall remain in contact with the lees in such bottle for a continuous period of at least twelve months calculated from the commencement of the second alcoholic fermentation.

5.

The separation of the lees shall he done by means of “degorgement”.

6.

The carbon dioxide in the bottle in which the product is sold shall originate solely from the second alcoholic fermentation.

7.

If it is intended to sell the product in bottles with a capacity of more than 1,5 litres or less than 750 ml, the administering officer may on application grant permission for a departure from the requirements set out in paragraphs 2 and 3 or 4 above.

8.

If made from grapes of the 2023 harvest and beyond the product may only be sold if it has been certified.

9.

See notes 1 and 2.

17B.

Méthode Cap Classique sparkling wine with Extended Lees Aging

1.

This product shall only be produced from one or more of the following cultivars: Chardonnay, Pinot Noir and Pinot Meunier.

2.

The grapes for this product shall be whole bunch pressed.

3.

The second alcoholic fermentation shall occur solely in the bottle in which the product is to be sold.

4.

The product shall remain in contact with the lees in such bottle for a continuous period of at least thirty-six months calculated from the commencement of the second alcoholic fermentation.

5.

The separation of the lees shall he done by means of “degorgement”.

6.

The carbon dioxide in the bottle in which the product is sold shall originate solely from the second alcoholic fermentation.

7.

If it is intended to sell the product in bottles with a capacity of more than 1,5 litres or less than 750 ml, the administering officer may on application grant permission for a departure from the requirements set out in paragraphs 3 and 4 above.

8.

The product may only be sold if it has been certified.

9.

See notes 1 and 2.

18.

Blanc de noir wine

1.

The product shall have the colour that is distinctive of a blanc de noir wine.

2.

The product may only be sold if it has been certified.

19.

Rosé wine

The product shall have the colour that is distinctive of a rosé wine.

19a.

Rosé wine from white wine aged in wooden casks, previously used to age red wine

1.

The product shall have the colour that is distinctive of a rosé wine.

2.

The white wine shall be aged for at least 2 months in wooden casks, previously used to age red wine.

3.

The rosé colour of the product shall be obtained exclusively from the contact of the white wine with the red wine casks and no red wine may be added to the white wine concerned.

20.

Dessert wine

See note 3.

20a.

Sun wine

1.

The product shall be produced from white grape cultivars.

2.

The product shall be anywhere from pale gold to deep gold in colour.

3.

The product shall exhibit a maderized character.

4.

The product shall be certified and sold as a vintage wine.

5.

See note 3.

21.

Cape white

1.

The product shall be produced from non-muscat white varieties.

2.

The product shall be matured in oaken casks for at least 6 months.

3.

See notes 3 and 4.

21a.

Cape pink

1.

The product shall be produced from non-muscat varieties.

2.

The product shall be matured for at least 6 months.

3.

The product shall be pink in colour, with or without a brown hue.

4.

See notes 3 and 4.11

22.

Cape ruby

1.

The product shall be a blend of young, full-bodied and fruity fortified wines.

2.

At least 50 per cent of the fortified wines used in the product shall be matured for at least 6 months in oaken casks or in tanks.

3.

The fortified wines used in the product shall be matured in oaken casks or in tanks for not more than 3 years.

4.

See notes 3 and 4.

23.

Cape tawny

1.

At least 80 per cent of the product shall be matured in oaken casks.

2.

The product shall be tawny in colour.

3.

The product shall have a smooth, slightly nutty flavour.

4.

See notes 3 and 4.

24.

Cape dated tawny

The product shall be a tawny as specified in item 23, of a single vintage year.

25.

Cape late bottled vintage

1.

The product shall be matured, in oaken casks or in the bottle, for at least 3 years.

2.

The product shall be matured in oaken casks for at least 2 years.

3.

At least 85 per cent of the product shall be of a single vintage year.

4,

The product shall be certified and sold as a vintage wine.

5.

The product shall be full-bodied and dark with signs of going tawny in colour.

6.

See notes 3 and 4.

26.

Cape vintage

1.

The product shall be matured in oaken casks or tanks for at least 1 year.

2.

The product shall be full-bodied and dark.

3.

The product shall be certified and sold as a vintage wine.

4.

The product shall only be sold in glass containers.

5.

See notes 3 and 4.

27.

Fino

1.

The product shall be from pale, to straw to pale-golden in colour.

2.

The product shall have a delicate flavour suggestive of almonds.

3.

The product shall have a discernible flor yeast and wood character.

4.

The residual sugar content of the product shall not exceed 20,0 gram per litre.

5.

The product may be called "Extra dry fino" if:

6.

See notes 3 and 5.

28.

Amontillado

1.

The product shall be from pale-golden to amber in colour.

2.

The product shall have a flavour suggestive of hazelnuts.

3.

The product shall have a discernible flor yeast and wood character.

4.

The alcohol content of the product shall be at least 16 per cent.

5.

See notes 3 and 5.

29.

Oloroso

1.

The product shall be from amber to mahogany in colour.

2.

The product shall have rich, nutty flavours.

3.

The product shall have a discernible flor yeast or wood character.

4.

The residual sugar content of the product shall be at least 50,0 gram per litre.

5.

The alcohol content of the product shall be at least 16 per cent. 6. See notes 3 and 5.

30.

Pale dry

1.

The product shall be from pale, to straw to pale- golden in colour.

2.

The product shall have a discernible flor yeast and wood character.

3.

The residual sugar content of the product shall not be more than 30,0 gram per litre.

4.

The alcohol content of the product shall be at least 16 per cent.

5.

See notes 3 and 5.

31.

Pale cream

1.

The product shall be from pale, to straw to pale-golden in colour.

2.

The product shall have a discernible flor yeast and wood character.

3.

The residual sugar content of the product shall be between 30,0 and 80,0 gram per litre.

4.

The alcohol content of the product shall be at least 16 per cent.

5.

See notes 3 and 5.

32.

Medium cream

1.

The product shall be from golden to amber in colour.

2.

The product shall have a discernible wood character.

3.

The residual sugar content of the product shall be between 80,0 and 115,0 gram per litre.

4.

The alcohol content of the product shall be at least 16 per cent.

5.

See notes 3 and 5.

33.

Full cream

1.

The product shall be from amber to mahogany in colour.

2.

The product shall have a discernible wood character.

3.

The residual sugar content of the product shall be at least 115,0 gram per litre.

4.

The alcohol content of the product shall be at least 16 per cent.

5.

See notes 3 and 5.

34.

Old brown

1.

The product shall be amber in colour.

2.

The product shall have a discernible nut or muscat character.

3.

The product shall have an aldehyde content of at least 80,0 milligram per litre.

4.

The residual sugar content of the product shall be at least 100,0 gram per litre.

5.

The alcohol content of the product shall be at least 16 per cent. The product may only be sweetened with concentrated must,

6.

or with fortified wine with a residual sugar content of at least 180,0 gram per litre.

7.

See note 3.