The making of Champagne is without question a long and sophisticated procedure with many twists and changes eventually impacting the finishing design and style which happen to be the signature of any Champagne House.

That said, every Champagne begins life as a still wine, fermented from grapes in the standard process. The still wines are called 'base wines' and will be produced from a range of different type of grapes: Chardonnay, Pinot Noir and Pinot Meunier.

You will discover then 2 ways of creating base wines for Champagne: through a sophisticated process making use of a certain method called malolactic fermentation to make creamy flavors, or via an older, conventional process whereby the malolactic fermentation is actually stopped altogether for the sake of preserving the purity of the fruit. Lanson is one of very few Houses preserving the traditional non-malolactic style of Champagne. By making it like this Lanson maintain the mouth-watering uniqueness and sharp citrus flavour of the grapes and lead to an inspiring Champagne sensation that makes Lanson champagne the ideal aperitif.

Developing the bubbles.

Most Champagne is a combination of many different base wines. As soon as they have been merged and bottled, a liqueur de tirage is used, which includes a mixture of reserve wines, sugars and yeast. This mixture produces a 'secondary fermentation' within the bottle which in turn creates the bubbles so important for Champagne. After this has happened, by law the Champagne is required to be aged for fifteen months in bottle. At Lanson, however, they insist upon aging all of their Champagnes such as lanson black label for at least 36 months with the intention that when you see it available for purchase it is always without doubt ready for drinking.

To get more details on Lanson champagnes as well as lanson black label visit Tesco wines online

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