The making of Champagne is without question a long and sophisticated procedure with a lot of twists and turns eventually affecting the finishing type which happen to be the signature of any Champagne House.
That said, every Champagne starts out life as a still wine, fermented from grapes in the normal way. The still wines are called 'base wines' and can be produced from 3 different type of grapes: Chardonnay, Pinot Noir and Pinot Meunier.
You will discover then a couple of methods of making base wines for Champagne: through a modern technique making use of a certain method called malolactic fermentation to make creamy flavors, or by means of an older, traditional process whereby the malolactic fermentation is 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 delicious freshness and sharp citrus flavours of the grapes and convey a stimulating Champagne sensation that makes Lanson champagne the ideal aperitif.
Producing the bubbles.
The majority of Champagne is a blend of many different base wines. Once they have been merged and bottled, a liqueur de tirage is used, which includes a mixture of reserve wines, sugars and yeast. This combination creates a 'secondary fermentation' within the bottle which creates the bubbles so important to Champagne. After this has happened, by law the Champagne is required to be aged for fifteen months in bottle. When it comes to Lanson, however, they insist on aging all of their Champagnes such as lanson black label for at least 36 months to ensure that when you see it available on the market it is always without doubt ready for drinking.
To get more details on Lanson champagnes as well as lanson black label check out Tesco wines online
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