Read Critical Information Regarding The Different Champagne Varieties And Just How They Are Produced

The making of Champagne is a lengthy and difficult process with many different twists and turns ultimately spreading to the resulting design and style that is the signature of any Champagne House.

In light of that, pretty much all Champagne starts life as a still wine, fermented from grapes in the most common way. The still wines are known as 'base wines' and often will be made from a range of different grape varieties: Chardonnay, Pinot Noir and also Pinot Meunier.

There are then two methods of making base wines for Champagne: via a revolutionary method making use of something referred to as malolactic fermentation to produce creamy flavours, or by means of an older, traditional method whereby the malolactic fermentation is avoided altogether for the sake of preserving the purity of the fruit. Lanson is one of only a handful of Houses preserving the traditional non-malolactic style of Champagne. By making it in this way Lanson keep the delectable freshness and crisp citrus flavours of the grapes and produce an inspiring Champagne experience that makes Lanson champagne the perfect aperitif.

Creating the bubbles.

Almost all Champagne is a blend of a number of different base wines. After they have been blended and bottled, a liqueur de tirage is used, consisting of a variety of reserve wine, sugar and yeast. This combination creates a 'secondary fermentation' in the bottle which usually produces the bubbles so important for Champagne. After this has taken place, by law the Champagne must be aged for 15 months in bottle. When it comes to Lanson, however, they insist on aging all of their Champagnes such as lanson black label for a minimum of 36 months to ensure that when you see it for sale it is always absolutely ready for drinking.

For additional details on Lanson champagnes including lanson black label head over to Tesco wines online

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