Dom Pérignon’s creation is centered upon its absolute dedication to vintage wines. Each Vintage wine is created from the best grapes grown in one single year – a true challenge for a unique interpretation of the seasons. A selection of the best grapes from around 1200 ha of land is made to create Dom Perignon.
The first fermentation is all made in stainless steel tanks and using only a strain of Dom Perignon cultured yeast. Malolactic fermentation is completed 100%, and second fermentation is also controlled and inoculated with Dom Perignon own yeast strain. Chardonnay and Pinot Noir are fermented separately and usually blended in a 1 to 1 ratio, although some vintages can be up to 60%-40% or 40%-60%.
Some oxidation is allowed on the must before fermentation takes place, to protect the final wine against oxidation. Dom Perignon ages for 7 years in contact with the lees before disgorgement, and after disgorgement it spends another 6 months in bottle before being shipped for sale.
P1 comes approximately eight years after the vintage, while P2 takes roughly 15 years, 12 of which are spent on its lees. P3 takes place between 30 and 40 years after the vintage, with no less than 20 years on its lees.