Dom Pérignon creates only Millesimati Champagne, selecting only the best grapes. Dom Pérignon can only be a single vintage, a real challenge to interpret each harvest in a new way, reinventing itself continuously.
The heritage of the Hautvillers Abbey: In 1668, at the age of 30, the Benedictine monk Pierre Pérignon, native of the Argonne region (the one adjacent to the Champagne known for the forest from which it was derived - and it is derived - the wood of the pièce ...) arrives at the Abbey of Saint-Pierre d'Hautvillers and is named cellérier, a term that within the abbeys indicated what we would call 'food and beverage manager' today. As such, therefore, had to deal with the production of wine, very important for the abbeys, fundamental to that of Hautvillers. In fact, all the kings of France were crowned in Reims and, on their journey from Paris, the Hautvillers Abbey represented the last leg of the journey. Here the king's court bought a lot of wine, which is why it was important to have excellent products to sell them ... That's why, as soon as he arrived, Pierre Pérignon took care of recovering and expanding the abbey vineyards, but also what we would now call agronomist and oenologist, however very good, he had several important insights, revolutionary for the time. Thus, he cultivated the vines in such a way as to produce them naturally less (concept of low yields), he understood that it was not necessary to harvest the vineyards the same day, but to do so according to the optimal degree of maturation of each one. Not only. Pierre Pérignon understood the different value of vineyards in different places (concept of Cru), he developed the soft pressing to make sure that the wines were not as gris as it was then, but blanc, so he understood that joining wines from vineyards different the final result was superior to the algebraic sum of the value of the individual: in short, he invented the assemblage ... Finally, he went in search of Argonne, actually a homeland of glass, a heavier bottle, necessary for refermentation, and dedicated himself to the development of cork stoppers for hermetic sealing of the bottle, without which refermentation would have been impossible. Adding all this together, he would have 'discovered' and developed the champagne between 1690 and 1714.