Under an agreement with France, South Africa does not use the term Champagne, which describes the sparkling wines produced in the Champagne area.

Méthode Cap Classique (MCC) is the term used to describe sparkling wines made by the classic method of undergoing second fermentation in the bottle, as is done in Champagne. There are quality standards that all producers adhere to voluntarily, apart from the minimum time on the lees (nine months) and the bars of pressure, which are mandatory in order to use MCC on the label.

Charmat undergoes its second fermentation in a tank and is then bottled under pressure. Carbonated sparkling wines are given their effervescence by the injection of carbon dioxide (the same process used in making fizzy soft drinks).