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SOUTH AFRICAN LOCAL CHAMPAGNE BRAND - GIOVANNI MCC" HAS RECENTLY GAINED NEW FAMILY MEMEBER'S WITH HOLIDAY SEASON SPECIAL OFFERS.

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In celebration of their new addition,  proudly South African luxury beverage - Giovanni MCC  introduce it's newest range of blends to their MCC Family. The celebration is reeled in with a one of a kind holiday specials to set the tone for this delectable blends of locally produced bubbles to enjoy during the festive season. Giovanni MCC is produced  locally and crafted by Karusa Vineyards in Cape Town, the home of best wines worldwide. I mean, who doesn't know that South African wines are the best.  The difference between MCC and champagne is that the term "champagne" is reserved for wine made from grapes harvested in Champagne, France. Both wines rely on the traditional French fermenting process, which is labour intensive, time consuming and entirely reliant on handpicking only the best grapes to ensure exceptional quality and optimal purity of the fruit.  Méthode Cap Classique( MCC), is South Africa's bubbly  equivalent to France's champagne. Teacheable mome

Giovanni: Méthode Cap Classique by Jason M

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Bafwethu the lockdown is showing everyone flames, We miss mabhiri hleeng. Likwa is something that brings us joy when we want to let loose and have a good time.  No celebration is complete without adding some bubbly, Champagne dzaaalings! Whether it is at a wedding, birthdays celebrations or a night out with friends, popping has become a friend to new pop culture trends that brought so much sophistication and glam to the night life. Let me introduce Giovanni to you my darlings a Mèthode Cap Classique by Jason Mahlaka.  Giovanni   MCC   is a proudly South African luxury beverage produced  locally and crafted by Karusa Vineyards in Cape Town, the home of best wines worldwide. I mean , who doesn't know that South African wines are the best.  The difference between MCC and champagne is that the term "champagne" is reserved for wine made from grapes harvested in Champagne, France. Both wines rely on the traditional French fermenting process, which is labour intensive, time cons