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The making of Champagne is a long and difficult process with many twists and turns ultimately impacting the finishing design and style that is the signature of any Champagne House.

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

There are then two ways of making base wines for Champagne: via a sophisticated process making use of something called malolactic fermentation to produce creamy flavours, or via an older, traditional 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 style of Champagne. By making it in this way Lanson keep the mouth-watering freshness and crisp citrus flavour of the grapes and lead to an inspiring Champagne experience that makes Lanson champagne the perfect aperitif.

Creating the bubbles.

Most Champagne is a mix of a number of different base wines. As soon as they have been merged and bottled, a liqueur de tirage is used, consisting of a mixture of reserve wine, sugar and yeast. This mixture creates a 'secondary fermentation' in the bottle which in turn creates the bubbles so important for Champagne. After this has taken place, by law the Champagne must be aged for 15 months in bottle. At Lanson, however, they insist on 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 drinking.

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

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