Champagne P2 “Plénitude 2” 2003 Dom Pérignon 75 cl

Description

History

Dom Pérignon by Moët & Chandon. The first harvest dates back to 1921, even if the first marketing took place only in 1936 following the Great Depression and the collapse of champagne sales; the production is made only in the best years. Usually the bottles are placed on the market at least 8 years after the harvest for the Brut, at least 12 years for the Rosé.

Grapes used

Chardonnay 55%

Pinot Noir 45%

*period on the lees of at least 15 years

Production method

It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). In this case we are looking for the greatest expression of the champagne which remains and evolves for many years on the lees, in fact in this version, the wine spends at least 16 years before the so-called dégorgement.

Alcohol content

12.5%

Tasting notes

It has a very intense and brilliant golden yellow color, with a fine and very persistent, very elegant perlage. Intense, fine, persistent nose. Aromas of candid fruit, peaches in syrup, and then dried flowers, ripe almonds, melted butter and crusty bread. Then comes the sweet spiciness, and iodized notes that gradually become more and more complex and harmonious. In the mouth soft gentle but also powerful and enveloping, with an extreme charge, spicy finish and candied fruit and licorice, very persistent and pleasant.

Possible combinations

It is the ideal companion for a special evening with friends and/or special people. It is not really important what is paired with it as it is able to elevate every moment in which such a bottle is tasted to a new level; if you really had to combine something, a very important and spicy meat or fish dish, even cooked for a long time, is better.