DOM PÉRIGNON ROSÉ, COFFRET P2, 1996
CHAMPAGNE
" Truly a superb expression of Dom Perignon Rosé." James Suckling
CHARACTERISTICS
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Dried roses, dog rose, cherry, pepper, spices, pink and musky marshmallow |
| FOOD AND WINE PAIRING | Roasted poulard with dried apricots and dried fruits |
| MARK | 95/100 |
| 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.
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1.386,00 € T.T.C.
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1.386,00 € T.T.C.
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DOM PÉRIGNON ROSÉ, COFFRET P2, 1996
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Pinot noir, chardonnay, meunier |
| VINEYARD SURFACE AREA | - |
| ANNUAL PRODUCTION | 300,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone, chalk |
Histoire et anecdotes
According to the legend, the monk Pierre Pérignon from the Hautvillers Abbey would be the one to originate the méthode champenoise: 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.
Caractéristiques
CHARACTERISTICS
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Dried roses, dog rose, cherry, pepper, spices, pink and musky marshmallow |
| FOOD AND WINE PAIRING | Roasted poulard with dried apricots and dried fruits |
| MARK | 95/100 |
| WINEMAKING | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
