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Read Critical Information Regarding The Various Champagne Varieties And Just How They Are Made

Author: Craig

The making of Champagne is a long and difficult procedure with many twists and turns essentially spreading to the finishing type that is the signature of any Champagne House.

That said, pretty much all Champagne starts out life as a still wine, fermented from grapes in the standard method. The still wines are classified as 'base wines' and often will be produced from 3 different grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.

There are then a couple of ways of producing base wines for Champagne: by means of a revolutionary process making use of something called malolactic fermentation to produce creamy flavors, or via an older, traditional procedure 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 style of Champagne. By making it in this way Lanson maintain the mouth-watering freshness and sharp citrus flavour of the grapes and convey a stimulating Champagne experience that makes Lanson champagne the perfect aperitif.

Producing the bubbles.

Most Champagne is a mix of a variety of base wines. After they have been merged and bottled, a liqueur de tirage is used, consisting of a mixture of reserve wine, sugars and yeast. This mixture creates a 'secondary fermentation' inside the bottle which usually creates the bubbles so important to Champagne. After this has taken place, by law the Champagne must be aged for fifteen 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 available on the market it is always absolutely ready for drinking.

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

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