Lanson was founded in 1760 by François Delamotte, who was arguably an influential character in Reim. Along with his wife, they owned vineyards in Cumières and Ay, deciding to subsequently found their own Champagne house.
The red cross in the logo comes from, Nicolas-Louis Delamotte who in 1798 took over from his father and as a knight of the Order of Malta, decided to use the Maltese Cross as the House’s emblem.
Fruit is sourced from a multitude of villages together with growers which pick from over 500 hectares. Pinot Noir from Montagne de Reims and Cote de Bar. Chardonnay is soured from the southern slopes of Montagne de Reims and Meunier from Vallee de la Marne.
Chef De Cave
Being one of the oldest houses in Champagne (arguably second or third) and for not using malolactic fermentation for all their wines (unusual for large production NV’s).
General Wine-making Process
Non-malolatic, oaked, fresh and long maturation. Oak Foudres are used for ageing, not fermentation. NV’s are subjected to a minimum 3 years on lees.
General Wine-making Style
The style is intended to be fresh and crisp while adding a touch of creamy complexity.
Production Per Year
Estimated annual production of 4 million bottles
All of Lanson’s vintage wines only use Grand Cru grapes generally in a 50/50 blend with a long minimum less ageing process. Lanson only uses Pinot Meunier in small proportions only in it’s entry level NV cuvees.