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

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

There are then two ways of creating base wines for Champagne: via a revolutionary process which utilizes something referred to as malolactic fermentation to create creamy flavours, or via an older, conventional method whereby the malolactic fermentation is actually stopped 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 this way Lanson keep the mouth-watering uniqueness and crisp citrus flavour of the grapes and lead to an inspiring Champagne experience which makes Lanson champagne the perfect aperitif.

Creating the bubbles.

Most Champagne is a mixture of a number of different base wines. After they have been merged and bottled, a liqueur de tirage is used, consisting of a variety of reserve wine, sugar and yeast. This mixture produces a 'secondary fermentation' in the bottle which usually creates the bubbles so important for Champagne. After this has taken place, legally the Champagne must be aged for 15 months in bottle. At Lanson, however, they insist upon aging all of their Champagnes such as lanson black label for a minimum of 36 months with the intention that when you see it available for purchase it is always absolutely ready for consuming.

For additional details on Lanson champagnes including lanson black label visit Tesco wines online

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