Champagne Le Black Label in Box Lanson
| Points sommelier | 92/100 | 2025 |
| Cave | lanson |
| Dénomination | Champagne |
| Millesime | 2017 |
| Cépages | 50% Pinot Noir, 35% Chardonnay, 15% Pinot Meunier |
| Degré alcoolique | 12,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Carte des vins | Champagne |
| Combinaison | Apéritif, Linguine à l'encre de seiche , Huîtres, Pasta au thon, Poisson à la vapeur, Spaghetti aux palourdes, Thon en croûte de pistaches, Friture de poisson |
| Format | Bouteille standard |
| Région | France |
| Style | Léger et frais |
This Champagne is sold with its silkscreened case
The Maison Lanson from Reims, in the north east of France, was founded in 1760: it is one of the oldest champagne houses whose name is a tribute to the British Royal Family of which the Maison was precisely a supplier. The Champagne Brut Black Label of this Maison comes to life thanks to the use of top quality grapes from over 100 different crus, half of which are indicated as Grand or Premier Cru: once the harvest is finished, the Pinot Noir, Chardonnay and Meunier are vinified separately: thus begins the first fermentation, during which the vins clairs rest for several months without carrying out the malolactic process until they are then assembled for the creation of the final cuvée. The second fermentation in the bottle therefore takes place with a permanence sur lattes of at least 36 months, which allows this champagne to reach a characteristic note.
Characteristics of this Champagne Brut
The organoleptic examination shows an intense straw yellow color and a creamy and fine perlage. The olfactory bouquet develops floral and fruity notes, especially of green apple and pear, but also hints of toasting and brioche. On the palate it is mineral and fruity with a clear creaminess.
Food pairings with this brut champagne
Try it with fish-based dishes: snacks, appetizers, tartare or hot appetizers. Serve at a temperature of 8-10 ° C in the balloon flute, a glass with a characteristic shape that favors the perlage and accentuates the olfactory bouquet.
