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Read Important Information About The Different Champagne Styles And How They Are Made
The production of Champagne is a very long and complicated process with many twists and turns essentially spreading to the finishing style that is 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 classified as 'base wines' and often will be produced from three different grape varieties: Chardonnay, Pinot Noir along with Pinot Meunier.
There are then 2 ways of producing base wines for Champagne: by means of a revolutionary process which uses something known as malolactic fermentation to create creamy flavours, or via an older, traditional procedure whereby the malolactic fermentation is stopped altogether in order to preserve the purity of the fruit. Lanson is one of only a handful of Houses preserving the traditional non-malolactic type of Champagne. By making it this way Lanson keep the mouth-watering freshness and sharp citrus flavours of the grapes and lead to an uplifting Champagne experience which makes Lanson champagne the perfect aperitif.
Developing 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 added, consisting of an assortment of reserve wine, sugar and yeast. This mixture creates a 'secondary fermentation' inside the bottle which usually creates the bubbles so essential to Champagne. After this has taken place, legally 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 not less than 36 months to ensure that when you see it available for purchase it is absolutely ready for consuming.
For more details on Lanson champagnes including lanson black label visit Tesco wines online
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