96
James Suckling
96
Wine Spectator
DOM PÉRIGNON P2, 1998
CHAMPAGNE
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Linden, dried apricot, fig, verbena, white pepper, spices, liquorice, iodine |
| FOOD AND WINE PAIRING | Caviar, veal and oyster pie, passion fruit entremet |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
Regular price
693,00 € T.T.C.
Regular price
Sale price
693,00 € T.T.C.
Unit price
per
Tax included.
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DOM PÉRIGNON P2, 1998
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Pinot noir, chardonnay, meunier |
| VINEYARD SURFACE AREA | - |
| ANNUAL PRODUCTION | 300,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone, chalk |
History and anecdotes
According to the legend, the monk Pierre Pérignon from the Hautvillers Abbey would be the one to originate the champagne method: storage in a cellar, better pressure-resistant bottle, cork, and blending of the three Champagne signature grape varieties. In 1669, he would have passed his knowledge to the Benedictine Thierry Ruinart who founded the first Champagne House in 1729.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Linden, dried apricot, fig, verbena, white pepper, spices, liquorice, iodine |
| FOOD AND WINE PAIRING | Caviar, veal and oyster pie, passion fruit entremet |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
