6th Cap Classique Technical Seminar

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The Cap Classique Technical Seminar will be held on Thursday 21st July and on Friday 22nd July 2016 at Allee Bleue Wine Estate and Conference Center. We think this is the most comprehensive seminar to date with great topics and discussions.

We have a great list of international speakers from Champagne, France and Portugal, this year and proves to be a sell out. Please book the soonest to avoid disappointment. This seminar day has certainly captured the role as leaders in sharing technology and expertise in what is South Africa’s leading wine category. Please see the program below:

THURSDAY – 21st July 2016 – DISCOVER CAP CLASSIQUE

12h45 to 13h30

  • Registration & name tags     

13h30 to 14h15

  • The Hiller Process – Hans Perabo, Brett Rightford & Loftie Ellis
  • “Filter options in winemaking” Ockie Nel – Bacchus Equipment & Loftie Ellis

14h15 to 14h45

  • Label choices for ice buckets, Challenges for labels, tooling cost, HP digital positive and negatives on MCC labels comparing to Flexo print – Niel du Toit from Rotolabel

14h45 to 15h45

  • “How can dedicated Mannoproteins contribute to sparkling wines” & Includes a tasting - Annabelle Cottet – Oenobrands.
  • Stemware – Discussing the value of glass shapes and the effect on quality & tasting – Mateo Bouatta from Lehmann Glass.

15h50 to 17h00

  • Conversation on the Versatility of Cap Classique with Food – from a viewpoint of a Sommelier – Higgo Jacobs and Chef - Bertus Basson

17h00 to 19h30

  • Update and Possible New Legislation on Cap Classique – Pieter Ferreira
  • Snap shot on Other Regions of the World – Legislation for Sparkling Wine – Includes Cremant de Alsace, Clairette de Die, Cremant de Limoux, Vouvray, CAVA & Prosecco - Phillipe Dietrich from Michel Paetzold.
  • Grande Tasting – MCC’s & Sparkling Wines from around the world

FRIDAY – 22nd July 2016                              

07h30 to 08h00

  • Registration & name tags

08h00 to 10h45

  • "Effect of lees contact time on the chemical and flavour profile of MCC wines” – Update from the Winetech Research – Dr Neil Jolly – ARC
  • Impact of nitrogen modulation on second fermentation during sparkling wine production. Latest works from Laffort presented by François Botton
  • “Northern & Southern hemispheres – New adaptions to unusual harvest conditions due to global warming” Latest work from AEB – Nicolas Follet and Nick Carkeek           

10h45 to 11h15 Tea Break           

11h15 to 12h45

  • Factors throughout the process influencing small persistent bubbles and mousse - Bertrand Robillard - IOC
  • Latest R&D on Crown Cap Closures vs Cork Fermentation – Includes Tasting - Dr Paulo Lopes from Amorim & Paul Gerber & Pieter Ferreira
  • “Turning Label Innovations into Marketplace Opportunities”. Zoyon Le Sueur – Technical Director of Multi-Color Corporation (Collotype)

12h45 to 13h50 Lunch Break      

14h00 to 17h30

  • The story and progress of the Encapsulated yeast – Philipe Centeno from Proenol
  • Dosage - The calculations and Options – Preserving freshness of wines at disgorgement – Alain Bourgeois – IOC
  • Presentation & Tutored Tasting on Champagne Bollinger with winemaker Denis Bunner

Cost to Attend for Members: R600 for Cap Classique Members (Max. x2 tickets per member thereafter R800 per ticket – max 2)

Cost to attend Non Members: R 1 000 to any other individuals (open to anyone with the love for bubbles)

RSVP: admin@capclassique.co.za before 11 July 2016

Hurry as space is limited to 100 delegates. Book early to avoid disappointment!!!



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