Dom Perignon Vintage Champagne 1999 75 cl

Product Information

Thanks to the incredibly intricate growing process that’s affected by sunshine, rain, heat and humidity. Winemakers blend Chardonnay and Pinot Noir to make Dom Pérignon, using the traditional méthode champenoise where the wine is fermented for a second time in the bottle. As it ages, the yeast consumes the sugar, giving the Champagne its ubiquitous bubbles.

Dom Pérignon ( / ˌ d ɒ m p ɛr ɪ n ˈ j ɒ n/ DOM perr-in- YON, French: [dɔ̃ peʁiɲɔ̃]) is a brand of vintage Champagne. It is named after Dom Pérignon, a Benedictine monk who was an important quality pioneer for Champagne wine but who, contrary to popular myths, did not discover the Champagne method for making sparkling wines. [1] History [ edit ]

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Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier. Dom Perignon, a Benedictine monk, appointed cellarer in the Hautvillers Abbaye in 1668, marked his time in contributing to the development of champagne, originally designed to be a "still" wine (without bubbles). The advent of Napoleon, a friend of Jean-Remy Chandon in 1804, marks the beginning of an era of uninterrupted commercial success for Moët & Chandon, which is now globally renowned. "The" Dom Perignon, cuvee prestige of the house, is certainly the most famous champagne in the world. Sold from 1936 (the vintage 1921, produced only 300 copies), it experienced immediate worldwide success. This wine, bottled in a particular eighteenth-century flask-shaped bottle, is produced only in the best years. The volume of bottles of Dom Perignon produced is a secret jealously guarded by the LVMH group, now owners of Moët & Chandon. About the cuvée

Wines which are produced without any added sulfur (or almost any) and with no other inputs. However, given that there is no official body to issue the natural wine label, it is based on winemakers’ statements. Let’s clear one thing up first: Dom Pierre Pérignon didn’t invent Champagne, but he did refine it to make it into the bottles that we savor nowadays. Dom was a 17th-century monk who worked as a cellar master in the Abbey of Hautvillers, in Champagne, France. Typically, a bottle goes on sale after nine years, before a second wave (a P2) comes at around 18 years and a third (a P3) at around 25 years. No two Dom Pérignon vintages are the same… The "environmentally friendly" designation refers to estates practising environmentally friendly wine-growing techniques, but that have not opted for certification or who are still in the process of converting to organic agriculture or biodynamics. These estates may have adopted biodynamic principles (non-certified) or simply no longer use chemical products. Brut denotes a dry style of Champagne (less than 15 grams per litre). Most Champagne is non-vintage, produced from a blend from different years. The non-vintage blend is always based predominately on wines made from the current harvest, enriched with aged wines (their proportion and age varies by brand) from earlier harvests, which impart an additional level of complexity to the end wine. Champagnes from a single vintage are labelled with the year reference and with the description Millésimé.

About this WINE

P2, meaning 'second plenitude'. Dom Pérignon choose the best grapes from any of the 17 Grands Crus, including the legendary Premier Cru, Hautvillers and it is released in three different maturation time periods called Plénitudes. After close to 15 years of slow transformation in the cellars, the taste is, according to Dom Perignon, "wider, deeper, longer, more intense - and gifted further with an extended longevity." [12]