The making of Champagne is a very long and sophisticated procedure with a lot of twists and changes eventually affecting the resulting type that is the signature of any Champagne House.
With that being said, every Champagne begins life as a still wine, fermented from grapes in the regular process. The still wines are called 'base wines' and can be made from 3 different grape varieties: Chardonnay, Pinot Noir along with Pinot Meunier.
You will discover then 2 methods of creating base wines for Champagne: through a modern method making use of something known as malolactic fermentation to make creamy flavors, or by means of an older, conventional process 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 type of Champagne. By making it like this Lanson maintain the delicious uniqueness and sharp citrus flavours of the grapes and produce a stimulating Champagne experience which makes Lanson champagne the ideal aperitif.
Developing the bubbles.
The majority of Champagne is a mixture of many different base wines. Once they have been blended and bottled, a liqueur de tirage is used, consisting of an assortment of reserve wines, sugars and yeast. This combination produces a 'secondary fermentation' within the bottle which produces the bubbles so important to Champagne. After this has taken place, legally the Champagne is required to be aged for fifteen months in bottle. When it comes to Lanson, however, they insist upon aging all of their Champagnes such as lanson black label for at least 36 months to ensure that when you see it for sale it is always absolutely ready for consuming.
To get more details on Lanson champagnes as well as lanson black label check out Tesco wines online
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