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Understand Important Information About The Numerous Champagne Varieties And How They Are Made
The making of Champagne is without question a very long and complicated process with many twists and changes eventually affecting the resulting design and style which happen to be the signature of any Champagne House.
With that being said, all Champagne begins life as a still wine, fermented from grapes in the standard method. The still wines are called 'base wines' and can be made from a range of different type of grapes: Chardonnay, Pinot Noir along with Pinot Meunier.
There are then 2 ways of producing base wines for Champagne: through a modern method which utilizes a certain method known as malolactic fermentation to create creamy flavours, or via 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 very few Houses preserving the traditional non-malolactic type of Champagne. By making it this way Lanson keep the mouth-watering uniqueness and sharp citrus flavours of the grapes and produce an inspiring Champagne sensation which makes Lanson champagne the perfect aperitif.
Developing the bubbles.
Most Champagne is a combination of many different base wines. Once they have been blended and bottled, a liqueur de tirage is used, which includes an assortment of reserve wine, sugar and yeast. This mixture produces a 'secondary fermentation' within the bottle which produces the bubbles so important for Champagne. After this has happened, 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 at least 36 months to ensure that when you see it for sale it is always without doubt ready for consuming.
For more details on Lanson champagnes including lanson black label visit Tesco wines online
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