Description

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Dom Pérignon is only rare and Millesimato. Each bottle is an authentic act of creation, obtained from the best Pinot Noir and Chardonnay grapes from a single harvest, in percentages that vary from year to year, between 50/50 and 60/40 in favor of one of the two .

Thus Dom Pérignon reinvents itself with each vintage and rejects compromises, giving up the creation of the Millesimato when the harvest is not up to par. This is why there are no bottles of some vintages, nor is it possible to define a priori how many will be produced in a year, and it is also impossible to find Dom Pérignon bottles on the market without an indication of the vintage. It is inspired by the creative heritage of Dom Pierre Pérignon, a young Benedictine monk who in 1668 was appointed cellar master of the Hautvillers Abbey, overlooking the Champagne vineyards: his passion for winemaking excellence prompted him to want to create the “best wine in the world” to serve his community and the glory of God.

The idea of linking his name to that of the Argonne monk came from the president of Moët & Chandon, Robert-Jean de Vogüé, the father of Champagne Dom Pérignon which was born as a Cuvée de Prestige of the maison. It was he who had a bottle prepared that reproduced the characteristics of the one made a few centuries earlier by Pierre Pérignon.

The first harvest dates back to 1921, in fact the bottle chosen by Jean de Vogüé in the cellar that jealously guarded the family reserves to have it decanted into new bottles dates back to that year. The product was only sold to the public a few years later in 1936, after the Great Depression.

The first vintage of Dom Pérignon Rosé dates back to 1959, but it was never put on the market, the entire lot (306 bottles of Dom Pérignon Rosé) in fact went to the Shah of Iran in 1971, on the occasion of the 2,500th anniversary celebrations of the Persian Empire. One of these bottles would later sell at auction in New York in 2008 for $84,700. The rosé version of Dom Pérignon is a champagne made starting from Pinot Noir vinified partly in white and partly in red and Chardonnay. The grapes are harvested by hand, the first fermentation takes place in steel, while the second in the bottle. In about sixty years, Dom Pérignon Rosé has had many special versions such as: the 1996 Dom Pérignon Rosé Gold with only 35 gold-plated bottles; the Rosé 2005 is complex, fresh, elegant and aged on the lees for more than ten years; that of 2004, which will be remembered as the Dom Pérignon with the highest percentage of red wine ever; or the 2003 Rosé, the result of an early harvest thanks to an extremely cold winter and one of the hottest summers in recent years; finally, the Oenotheque Dom Pérignon Rosé 1985 stands out, with initial spicy notes which then fade towards hints of fruit and honey.

The Maison carries on its ambition, with a tension towards the search for Harmony as a source of emotion. Each Dom Pérignon Millesimato evolves gradually and, during its maturation process, goes through three different phases called “Plénitude”, time windows in which Champagne expresses new and surprising aspects of the vintage. The first Plénitude is reached after no less than eight years of elaboration in the cellar: here is Dom Pérignon Vintage and Rosé Vintage, the age of Harmony. The second fullness (Dom Pérignon Plénitude 2, sometimes also abbreviated to P2), which is reached after at least fifteen years of slow transformation in the cellars, is the elevation to the second life of Dom Pérignon: the expansion of energy reaches the At its peak, the wine unfolds in all dimensions – wider, deeper, longer, more intense and enhanced with further longevity.

The third Plénitude (Dom Pérignon Plénitude 3, sometimes abbreviated to P3) arrives at least 25 years after the harvest: it is the age of Complexity.

A symbol of elegance even at the table, Champagne Dom Pérignon traditionally accompanies all dishes based on seafood and shellfish (above all oysters) but does not disdain porcini mushrooms, truffles, creamy sauces and meat.