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From the outset, Lanson opted for Pinot Noir and Chardonnay as the predominant varieties in the production of its champagnes to strike a balance between strength and refinement.

Grown on over 500 hectares of vineyards in the heart of the Champagne region, the grapes offer a wide variety of choices and allow for an exquisite selection of exceptional lots.

The prized freshness and liveliness of the Lanson style is closely linked to the traditional vinification method, which foregoes malolactic fermentation — a historic decision by the champagne house.  In its search for wines of consummate purity, Lanson puts particular emphasis on fruit and aromatic richness.

The wines from the different vineyards are vinified separately. In a series of tastings, the enological team evaluates and classifies the wines according to aroma families.

Assemblage is the art of making a wine that is better than the sum of its parts. When the rich variety of flavors meets the talents of chef de caves Hervé Dantan, the result is a perfect balance between fruit, elegance and freshness.

Lanson's wealth of vintages equals that of its varieties and vineyards. Adding reserve wines to young wines enhances the quality of the latter.

Non-vintage cuvées can include more than ten different reserve wine vintages and mature in the winery for at least three years.

Vintage cuvées mature very gradually and continue to develop remarkable aromas for a long time to come.  Lanson wines travel through time under ideal conditions.