1321 – CHAMPAGNE DOM PÉRIGNON VINTAGE 2010
History of the Brand: Pierre Pérignon, had a unique vision “Making the best wine in the world”. It was the visionary and exceptional spirit for the realization of the ambition of the monk Pierre Pérignon in the late seventeenth century. Before him, there was only what is known as Champagne wine. With surprising intuition, Dom Pérignon was the first to see the fabulous promise of luxury wine. He took a common wine and gave it body, spirit and grace. Through his efforts he managed to get Champagne into a new world. In 1668, the young monk Pierre Pérignon took office as manager of the vineyard of the Benedictine abbey of Hautvillers (France), west of the Marne hills. His goal was to make the abbey prosper with the resources from its vineyards.
Pierre Pérignon at the age of 30 and until his death in 1716, constantly pursued the ambition to make the best wine in the world. After forty-seven years, driven by his passion for experimentation and his indestructible tenacity, Dom Pérignon innovated and perfected the techniques developed over many years of trial and error:
The production of white wine from red grapes that is normally used for red wine, but has the advantage of a lower acid content than white grapes.
The gentle pressure on the grapes to obtain pure juices and clear must.
The harmonious development in the blend of different grape varieties (Chardonnay and Pinot Noir) to extract the best qualities from the vineyards of the abbey.
Cellar of aging and maturation in bottles sealed securely with corks more effectively for the control of the fermentation of the yeasts that give the wine its effervescence.
From his patient redefinition and development of these techniques – the work of a lifetime – came what is now called the “Méthode Champenoise”.
Champenoise method: The method has two stages of fermentation. A first in cava (like all wines) and a second in the bottle. To reactivate the fermentation in the bottle sugar is added and if necessary yeasts, as the fermentation produces CO2 and the bottle is closed the gas dissolves in the liquid. You need to dose the amount of sugar well because if you can’t burst the bottle. this process is similar to that used in some types of beer. This second fermentation produces sediment. To remove them, place the bottles with the neck down and at an angle of about 45 degrees on suitable desks. For several weeks, each bottle is rotated a quarter of a turn a couple of times a day, so that sediments accumulate in the neck of the bottle, next to the cap. To remove these sediments, the neck of the bottle is frozen, uncovered and the gas expels the frozen strip (where the sediments are located). The bottle is then filled with the expedition liqueur, which gives it the desired sweetness (dirty, semi-dry, etc.) and is covered again with the final cap.
Produced by: Moet & Chandon
Type of grape: 55% Chardonnay and 45% Pinot Noir
Feature: Dom Perignon is the original, prestigious, unique and incomparable Champagne and is produced only in years of exceptional harvests.
Color: pale gold, shiny
Aroma: fresh and complex, citrus and floral
Taste: silky, smoky and spicy nuances. Notes of anise and ginger are perceived, subtle presence of ripe exotic fruits.