94
Robert Parker
DOM PÉRIGNON ROSÉ, 2006
CHAMPAGNE
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Apricot, fig, candied orange, cocoa, spices, smoke |
| FOOD AND WINE PAIRING | Risotto, scallops with citrus sauce |
| 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
381,00 € T.T.C.
Regular price
Sale price
381,00 € T.T.C.
Unit price
per
Tax included.
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Wine En Primeur - Delivery beginning of 2024
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DOM PÉRIGNON ROSÉ, 2006
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 |
Apricot, fig, candied orange, cocoa, spices, smoke |
| FOOD AND WINE PAIRING | Risotto, scallops with citrus sauce |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
