Africa’s First Vermentino Cap Classique Lands in the Cape!
Move over, Prosecco! There’s a new Italian sparkler in town, and it’s wearing a South African passport! Picture this… [said in Sophia Petrillo voice from Golden Girl’s] Sardinia’s sun-drenched vineyards meet the wild granite slopes of Paardeberg. Add Italian passion, Xhosa wisdom, and a winemaker wild enough to ask: “What if we made Vermentino… but with bubbles?”
Spoiler: It worked. Brilliantly.
On June 6, 2025: Ayama Wine Farm launched Africa’s first-ever Vermentino Cap Classique: a fizzy love letter to Mediterranean roots and Cape innovation. So why should you care?
- Newbie? Don’t worry, you’ll learn why this zesty Italian grape is shaking up the South African wine industry?
- Connoisseur? We got your back and be utterly geeked out on lees aging, terroir twins (Sardinia vs. Paardeberg!), and why 18 months > 12 months.
In this post, we’ll uncork:
- How a grape quarantine led to Africa’s most exciting new Cap Classique
- Why Winemaker Chiara Fabietti bet on Vermentino bubbles (and won)
- Tasting notes: from “citrus sunshine” to “hazelnut-brioche hugs”
- The verdict: Which bubble batch stole the show? (Hint: It’s extra toasty.)
A Little Backstory… Because You Know I Love the Nerdy Details
You see, my wine loving friends first, we need to talk about Vermentino. This isn’t just any willy nilly cultivar. It is born on Sardinia’s rocky coasts, it’s the Mediterranean’s best-kept secret: semi-aromatic, bright as a lemon-zest sunbeam, and whispering of wild thyme and almond blossoms.
So how did Sardinia’s rock-star grape end up 8,000km away on a historic Cape farm?
Sardinia Meets Paardeberg: A Terroir Love Story
Plot twist: it found its soulmate in a vineyard called Ayama, right here in the Cape Winelands.
Perched on the sun-kissed slopes of the Paardeberg near Paarl, Ayama Farm has roots stretching all the way back to 1707. But the modern love story began in 2005, when a band of Italian friends from Friuli fell hard for this rugged patch of terroir; granite soils, coastal breezes, mountain views… what’s not to love?
They named the farm Ayama, a Xhosa word meaning “someone to lean on”. A toast to friendship, resilience, and new beginnings or maybe, after a few glasses of good wine, they just knew that leaning on someone becomes a survival tactic.
Then came 2014. After a two-year vine quarantine (because yes… even grapes need their paperwork!), Vermentino finally touched Amaya soil. By 2017, the first still wines were bottled.
Mission accomplished? Nope. Not even close.
Enter terroir telepathy. As winemaker Chiara Fabietti puts it:
“Paardeberg’s slopes, sea whispers, and hot, dry days? It’s Sardinia in a South African disguise. Vermentino didn’t move — it came home.”
What Even Is Vermentino? (Warning: Wine Geek Zone Ahead)
Excellent question and buckle up, wine nerds, because Vermentino’s got serious street cred in the world of Mediterranean whites.
This semi-aromatic grape is basically the lovechild of sunshine, rocky hillsides, and salty sea air. It thrives along the coastlines of Sardinia, Liguria, and Provence, where it’s known by different names: Pigato in Liguria, Favorita in Piedmont, and Rolle over in France. But in Sardinia? That’s its spiritual home!
And yes, there’s still an ancient debate raging about its true origins. Some say the Romans brought it to Sardinia. Others argue it’s indigenous to Italy… or even Spain. Either way, the grape is no stranger to a bit of passport drama.
But what makes Vermentino special in the glass?
This is where things get delicious. Expect:
- Bright citrus and lemon zest
- Aromas of white flowers, wild herbs (hello, thyme and sage)
- That whisper of almond or almond blossom
- A subtle mineral, almost sea-breeze freshness
It’s crisp, textured, and screams seaside lunch vibes. The best examples like Ayama’s balance that aromatic lift with a touch of complexity and a savoury backbone.
Fun Fact
Vermentino thrives in hot, dry, coastal climates with rocky, well-drained soils which makes Voor Paardeberg’s granite-rich slopes, sea breezes, and warm days practically Sardinia in disguise. No wonder this cultivar is thriving here.
Vermentino: A Triple Threat at Ayama
At Ayama, winemaker Chiara Fabietti is showcasing this Mediterranean grape in three distinct styles, each with its own personality:
Stainless Steel Expression:
- Think pure, unfiltered Vermentino energy. Bright acidity, zesty citrus, stony minerality, and all those delicate herbal and floral notes playing front and centre. It’s crisp, clean, and perfect for seafood or patio sipping.
Barrel-Aged (Premium) Expression:
- A whole new level of complexity. Nine months in barrel brings soft texture, a creamy mouthfeel, and layers of flavour. Just think ripe stone fruit, hints of toast, and that beautiful Vermentino freshness still shining through.
Cap Classique:
- Because I mean really… who doesn’t love bubbles? The Cap Classique takes Vermentino’s coastal character and turns it into an elegant, finely sparkling celebration. Green Apples, Citrus, flowers, a savoury yeastiness… and that signature South African sparkle to finish.
The Bubbly Brainchild: Vermentino Cap Classique
Fast-forward to 2023 Chiara (a Vermentino whisperer with 20+ years crafting it in Italy, France, and NZ) faced a delicious dilemma:
“Do we play it safe? Or turn Sardinia’s jewel into Africa’s first sparkling Vermentino?”
Spoiler: She chose chaos (and bubbles).
Using Méthode Cap Classique (South Africa’s answer to Champagne), she split the maiden vintage into two experimental batches:
Why? Because why settle for one type of bubbles when you can geek out on two? “Okay… okay… if you want to get all technical about it… it’s in the name of science.
Longer lees aging = more complexity, creamier texture. Same Sardinian DNA, same Paardeberg terroir, but radically different upbringings.
But would Vermentino’s zippy citrus survive the transformations?
The Alchemy Behind the Bubbles
- Harvest: Grapes picked early January at 17.5 Balling. Capturing razor sharp acidity.
- Fermentation: First fermentation in tank, then bottled in July with yeast for the second fermentation (the science behind the bubbles).
- Batch 1 The Apprentice: Aged 12 months on lees (sur lie) → “Fresh & Fruity”
- Dosed with liqueur d’expedition (3g/L sugar) → Extra Brut
- Batch 2 The Wise Alchemist: Aged 18 months on lees (sur lie) → “Deep & Toasty”
- Pas dosé (that’s wine geek speak for zero sugar) → Brut Nature
Vermentino Cap Classique: 12 vs. 18 Months
At the launch, corks popped, bubbles rose, critics sipped, conversations flowed and the results?
Absolute fireworks.
| 12-Month Vermentino Cap Classique | 18-Month Vermentino Cap Classique |
|---|
| NOSE: Sardinia’s soul intact! Citrus zest, white flowers, wild thyme, green apple. A Mediterranean garden at dawn. | NOSE: Time-travel complexity. Roasted hazelnuts, brioche, sea spray, warm bread crust. A seaside bakery at sunset. |
| PALATE: Laser-focused freshness. Mineral thrust (granite speaking!), zippy acidity, creamy mousse. Finishes with a soft “hug” of yeast. | PALATE: Velvet depth meets tension. Savory umami, toasted almond, saline lift. Finish: endless, with autolytic richness. |
| STRUCTURE: Fine, persistent perlage. Bright as Paardeberg sunlight. | STRUCTURE: Ultra-fine, champagne-tier bubbles. Silken texture with coiled power. |
Why 6 Extra Months Changed Everything
Lees aging isn’t passive. It’s a flavour revolution. As yeast cells slowly decompose (autolysis), they release:
- Proteins → Creamier texture
- Amino Acids → Savory, bready notes (hello, brioche!)
- Polysaccharides (Poly-schmoly-saccharides) → Poly-WHAT-WHAT? Just a fancy-schmancy wine term for the unsung heroes behind that silky, rounded mouthfeel everyone secretly loves.
Chiara’s Verdict:
“The 18-month batch was unanimous. The extra time gave us layered complexity without sacrificing Vermentino’s aromatic soul. Pas dosé? It’s purity in motion.”
The Future of Vermentino Cap Classique
This wasn’t just any tasting! I would like to call it a sparkling manifesto. Proving:
- Vermentino’s acidity can withstand extended lees aging.
- South African terroir can birth world class Brut Nature Cap Classique.
- 18 months > 12 months for depth (but both earned standing ovations).
Next vintage? Chiara’s already toying with 24 months… and I, for one, will be first in line with a glass!