| Since 1760, Lanson has crafted champagne the traditional way. Unlike many Houses, we choose to avoid malolactic fermentation and insist on three years’ cellar ageing; more than double the minimum required. As a result our champagne is crisp, fresh and uplifting, with an exceptional purity of fruit. Still a family-run House, Lanson takes great care to craft its champagnes and create consistency of style year after year. Lanson Rosé is the UK’s best selling rosé champagne, and much of the enjoyment our champagnes provide can be traced to the House’s years of expertise. Lanson’s chief winemaker, or Chef de Cave, Jean Paul Gandon has been with the House for 39 years and has the job of blending each and every one of our champagnes. Jean Paul and his team work closely with Lanson’s growers and have longstanding relationships, enabling access to the finest Crus. It is only through grape quality and diversity that the finest champagnes are crafted. In recognition of this, Lanson also owns vineyards, including the prestigious Clos de Lanson, a one-hectare vineyard of Chardonnay grapes in the centre of Reims. It is the only vineyard left within the walls of the city and its very first vintage, 2006, will be released this year. Housed in the limestone cellars of Lanson’s home in the capital of Champagne, Reims, also lives our library of fine and rare vintages. It is the quality of Lanson’s vintages in particular, for which the House has always been renowned. Each Vintage blend is aged for at least five years; our use of traditional methods giving each champagne the ability to age gracefully. Champagne Lanson is a House proud of its heritage and has an unrelenting dedication to the quality and consistency of its wine. |
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