With sweltering heat dominating this summer, the Champagne that quenches a parched throat requires not a heavy flavor, but a refreshing crispness born from sharp acidity that stimulates the brain and vibrant fruitiness. Fulfilling these dual cravings of mind and body is Lanson, a Champagne house with 260 years of history. As its brand concept, "A Fresh Touch of Love," suggests, Lanson pursues an "ultimate refreshment" perfectly suited for the height of summer. The secret lies in its unique winemaking philosophy, which sets it apart from other houses.

Lanson's most distinctive feature is its unique winemaking method: non-malolactic fermentation (non-MLF). While many Champagne houses soften acidity through malolactic fermentation, Lanson intentionally avoids this process, preserving a sharp, taut acidity.

This technique is adopted by only a select few prestigious Champagne houses, such as Krug. The reason most houses perform malolactic fermentation is to mellow the high acidity remaining in the grapes due to the cool climate of the Champagne region, making the wine more approachable. Furthermore, this process shortens the aging period, allowing for earlier release, which benefits the houses.

However, Lanson deliberately chooses not to take the "easy path." By not converting the sharp malic acid into softer lactic acid through malolactic fermentation, it preserves the wine's lively freshness. In return, instead of malolactic fermentation, the wine undergoes a longer aging period, allowing it to develop a mellow, rounded flavor over time. Consequently, Lanson retains a unique acidity, which pleasantly stimulates the palate during the summer heat.

In the past, its overly stoic approach (100% non-MLF) did indeed lead to criticisms of being "too acidic." However, a turning point came in 2013 with the appointment of Hervé Dantan as Cellar Master. Dantan pursued a more refined balance while preserving Lanson's traditional DNA. In the current non-vintage (NV) wines, a precise blend of 75% non-MLF and 25% MLF has been achieved. This adjustment has evolved Lanson into a more approachable and complex taste while retaining its characteristic freshness.

Furthermore, coinciding with Dantan's arrival, significant investments were made in facilities. Technological innovations, such as the state-of-the-art winemaking equipment, the "Chais Bois" (wooden barrel aging cellar), and individual plot tanks, have dramatically improved quality compared to the past. Industry professionals have widely praised the change, noting that "Lanson's taste has transformed, becoming much more delicious."

Founded in Reims in 1760, Lanson has continued its journey as one of the oldest Champagne houses. The brand's spirit was defined by an event 38 years after its founding. When the founder's son became a member of the Knights of Malta, Lanson adopted the symbol of the world's oldest charitable organization as its own logo. This "Lanson Cross" is not merely decorative; it represents a spirit of love and service to others, carried on to this day.

Lanson's reputation was cemented by its encounter with Queen Victoria of the United Kingdom in the early 20th century. Lanson, which had focused on overseas markets, particularly the UK, from an early stage, was recognized for its quality and in 1900 became the first Champagne house to be awarded the honor of Royal Warrant by the British Royal Family. This title was maintained for a record 124 years, proving its history of being favored through the reign of Queen Elizabeth II.

Although the title is currently temporarily lost due to the Queen's passing, the deep bond with the UK remains central to Lanson's international strategy. The official partnership with the Wimbledon Tennis Championships, which began in 1977, will mark its 50th anniversary next year, making it the second-longest partnership in Wimbledon's history. Partly due to this, Lanson's success in the UK market is remarkable, particularly in the retail sector where it holds the number one share for rosé Champagne.

Lanson, which began producing rosé Champagne in 1883, officially launched it in 1952 and is also known as a pioneer of rosé. This passion remains strong today. Lanson's rosé Champagne is still listed in the first-class cabins of Lufthansa and British Airways.

The evolved Lanson truly shines as an "apéritif" on the summer table. This French term, meaning "the table is calling," describes its effect of stimulating the appetite as a pre-dinner drink.

Indeed, Champagne prices have been steadily rising for several years, making them less accessible than before. Therefore, when the opportunity arises to purchase a bottle, one should choose the brand carefully. In this context, the new era of Champagne experience offered by Lanson is sure to satisfy the mind and body weary from the intense heat.

Left in photo: Black Creation 258(¥9,900 including tax) is Lanson's flagship cuvée, its signature expression. The number "258" signifies the 258th harvest since its founding in 1760. A blend of 50% Pinot Noir, 35% Chardonnay, and 15% Meunier, its refreshing citrus aroma and vibrant effervescence on the palate make one forget the harshness of the summer heat.

Center in photo: Rosé Creation 67(¥14,850 including tax) adorns the midsummer table with its beautiful salmon-pink hue. Elegant aromas of raspberry, pomegranate, and blood orange mingle with delicate floral and fruity nuances.

Right in photo: Noble Champagne Blanc de Blancs 2005(¥47,300 including tax) is a prestige cuvée that creates a special evening. Made from 100% Chardonnay and aged for 17 years, this ultimate bottle transforms a midsummer dinner into an exceptional experience.