AS Nongcebo Langa walked between the barrels of a beverage enjoyed worldwide, a bubbling sound could be heard from the gas emitted during fermentation – part of the journey of every great wine. It’s a sound Langa said now makes her feel at home – and stirs her imagination. “We have fermentation, then you age (the wine). You can age three months, six months, nine months, 18, 24 months to five years for MCC – Méthode Cap Classique.