The production of Champagne is without question a long and complex process with many twists and turns essentially impacting the resulting style which happen to be the signature of any Champagne House.

That said, pretty much all Champagne starts life as a still wine, fermented from grapes in the usual way. The still wines are classified as 'base wines' and will be made from three different type of grapes: Chardonnay, Pinot Noir and Pinot Meunier.

You will discover then two ways of making base wines for Champagne: by means of a sophisticated method which uses a certain method called malolactic fermentation to produce creamy flavours, or via an older, traditional procedure whereby the malolactic fermentation is actually avoided altogether in order to preserve the purity of the fruit. Lanson is one of very few Houses preserving the traditional non-malolactic style of Champagne. By making it in this way Lanson keep the mouth-watering freshness and sharp citrus flavour of the grapes and produce an uplifting Champagne sensation that makes Lanson champagne the ideal aperitif.

Creating the bubbles.

Most Champagne is a blend of many different base wines. As soon as they have been blended and bottled, a liqueur de tirage is added, which includes a mixture of reserve wines, sugar and yeast. This mixture creates a 'secondary fermentation' inside the bottle which in turn produces the bubbles so essential to Champagne. After this has happened, by law the Champagne is required to be aged for 15 months in bottle. At Lanson, however, they insist on aging all of their Champagnes such as lanson black label for not less than 36 months with the intention that when you see it for sale it is without doubt ready for drinking.

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

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