Read Important Information Regarding The Various Champagne Variations And Just How They Are Created
The production of Champagne is actually a very long and difficult process with a lot of twists and turns essentially spreading to the finishing type which is the signature of any Champagne House.
With that being said, pretty much all Champagne starts life as a still wine, fermented from grapes in the regular way. The still wines are classified as 'base wines' and often will be produced from 3 different type of grapes: Chardonnay, Pinot Noir along with Pinot Meunier.
There are then two methods of making base wines for Champagne: by means of a revolutionary process that uses a certain method known as malolactic fermentation to produce creamy flavours, or by means of an older, traditional procedure whereby the malolactic fermentation is actually stopped altogether in order to preserve the purity of the fruit. Lanson is one of very few Houses preserving the traditional non-malolactic type of Champagne. By making it in this way Lanson keep the delicious freshness and sharp citrus flavour of the grapes and convey a stimulating Champagne sensation which makes Lanson champagne the perfect aperitif.
Creating the bubbles.
The majority of Champagne is a blend of a variety of base wines. After they have been merged and bottled, a liqueur de tirage is added, which includes an assortment of reserve wine, sugar and yeast. This combination creates a 'secondary fermentation' inside the bottle which usually creates the bubbles so important to Champagne. After this has occurred, legally the Champagne must be aged for 15 months in bottle. When it comes to 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 available on the market it is unquestionably ready for consuming.
For additional details on Lanson champagnes including lanson black label check out Tesco wines online
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