Manufacturing, Engineering and Technology Manufacturing and Assembly

Cap Classique Production Procedures Training

SAQA US 259164 | NQF 3 | Credits 6 | Duration 3 Days
From $967 per delegate

Description

This course equips learners with the practical skills and theoretical knowledge required to produce high-quality Cap Classique sparkling wine using the traditional method. Participants will gain expertise in all production stages, from base wine selection to disgorgement, ensuring compliance with industry standards.

Learning Outcomes

  • Apply the principles of the traditional method to produce Cap Classique sparkling wine.
  • Demonstrate correct procedures for tirage, riddling, and disgorgement.
  • Monitor and control fermentation parameters to achieve desired quality.
  • Evaluate base wine characteristics for suitability in Cap Classique production.
  • Implement quality control measures throughout the production process.
  • Analyze and troubleshoot common production faults in Cap Classique.

Target Audience

This course is designed for cellar workers, production supervisors, and winemaking assistants in the South African wine industry who are responsible for or involved in Cap Classique production.

Prerequisites

None — open enrollment

Course Outline

Day 1: Foundations of Cap Classique Production

Objectives:
• Understand the history and regulatory framework for Cap Classique in South Africa.
• Identify the key grape varieties and viticultural requirements for base wine.
• Describe the primary and secondary fermentation processes specific to Cap Classique.
• Explain the legal requirements for the Méthode Cap Classique.

Topics:
• Introduction to Cap Classique: history, regions, and market position.
• Legal framework: SAQA unit standard 259164 and Wine of Origin requirements.
• Grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier characteristics.
• Harvesting and pressing: whole bunch pressing, free-run juice fractions.
• Primary fermentation: temperature control and yeast selection for base wine.
• Malolactic fermentation: decision-making for style.
• Assemblage: blending base wines for consistency and complexity.
• Tirage: addition of liqueur de tirage and bottling for secondary fermentation.

Day 2: Secondary Fermentation and Aging

Objectives:
• Describe the secondary fermentation process in bottle and yeast autolysis.
• Explain the role of lees aging and riddling (remuage).
• Understand disgorging (dégorgement) and dosage procedures.
• Analyze quality control parameters during aging.

Topics:
• Secondary fermentation: yeast metabolism, pressure development, and temperature.
• Yeast autolysis: impact on flavour, texture, and mouthfeel.
• Lees aging: duration, sur lie techniques, and bâtonnage.
• Riddling: manual vs. gyropalette methods, frequency, and completion criteria.
• Disgorging: freezing, removal of yeast plug, and topping up.
• Dosage: liqueur d'expédition, sugar levels (brut, extra brut, etc.).
• Corking and finishing: muselet application, labeling, and packaging.
• Quality control: pressure testing, clarity, and sensory evaluation.

Day 3: Quality Assurance, Troubleshooting, and Business Integration

Objectives:
• Identify common faults and spoilage issues in Cap Classique production.
• Apply sensory evaluation techniques for quality grading.
• Understand cost management and market positioning.
• Integrate practical skills into a production plan.

Topics:
• Sensory evaluation: tasting methodology, aroma wheels, and fault recognition.
• Common faults: oxidation, reduction, volatile acidity, and refermentation.
• Laboratory analysis: residual sugar, pressure, pH, and SO2 levels.
• Troubleshooting: stuck fermentation, hazes, and carbonation issues.
• Costing: yield calculations, dosage costs, and packaging economics.
• Regulatory compliance: record-keeping, labeling, and certification audits.
• Market trends: consumer preferences, export requirements, and branding.
• Production planning: scheduling, equipment maintenance, and hygiene.

Practicals

9 hours of practicals To be conducted online or on-campus or in-house
Overview

Hands-on practical sessions allow learners to perform key Cap Classique procedures including tirage, riddling, disgorging, and dosage, as well as sensory evaluation and fault recognition. These sessions ensure competence in the mechanical and sensory skills required for certification.

Practical Activities
  • Tirage and Bottling for Secondary Fermentation — Learners prepare liqueur de tirage, add it to base wine, and bottle with crown caps for secondary fermentation. (3h)
  • Riddling and Disgorging — Learners manually riddle bottles to consolidate yeast sediment and perform disgorging using a freezing bath. (3h)
  • Dosage, Corking, and Sensory Evaluation — Learners prepare dosage solution, add to bottles, cork, and then conduct sensory evaluation of finished Cap Classique. (3h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total
Component Out of Weight
Practical Assignments (rubric-scored) 100% 30%
Daily Average (multiple choice) 100% 20%
Final Test (multi-answer multiple choice) 100% 50%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Practicals 30% + Daily Average 20% + Final Test 50%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
Online training — attend live sessions from anywhere via our virtual classroom.
Start End Delivery Season Price Action
Wed 09 Sep 2026 Fri 11 Sep 2026 Virtual Spring 2026 $967 Register
Tue 29 Sep 2026 Thu 01 Oct 2026 Virtual Spring 2026 $967 Register
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Mon 13 Dec 2027 Wed 15 Dec 2027 Your Premises Summer 2027 $1,258 Register
Wed 05 Jan 2028 Fri 07 Jan 2028 Your Premises Summer 2027 $1,258 Register
Tue 25 Jan 2028 Thu 27 Jan 2028 Your Premises Summer 2027 $1,258 Register
Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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