Dom Pérignon

Dom Pérignon Champagne: uncompromising excellence

Dom Pérignon is only rare and vintage. Each bottle is an authentic act of creation, made from the finest Pinot Noir and Chardonnay grapes from a single harvest, in proportions that vary from year to year, between 50/50 and 60/40 in favor of one of the two.
Thus, Dom Pérignon reinvents itself with each vintage and refuses to compromise, giving up the creation of the vintage when the harvest is not up to standard.

This is why some vintages do not exist in bottles and it is impossible to determine in advance how many will be produced in a given year. It is also impossible to find bottles of Dom Pérignon on the market without the vintage indicated.

The birth of a legendary maison

The name of the maison is inspired by the creative heritage and history of Champagne and Dom Pierre Pérignon, a young Benedictine monk who in 1668 was appointed cellar master of Hautvillers Abbey, overlooking the vineyards of the >Champagne region:
His passion for winemaking excellence drove him to create the “best wine in the world” to serve his community and the glory of God.


 The idea of linking his name to that of the monk from Argonne came from the president of Moët & Chandon, Robert-Jean de Vogüé, the father of Dom Pérignon Champagne, which began as the maison's Cuvée de Prestige. It was he who had a bottle made that reproduced the characteristics of the one created several centuries earlier by Pierre Pérignon.

The best vintages of Dom Pérignon

The first harvest was in 1921, and it was from that vintage that Jean de Vogüé chose a bottle from the cellar that jealously guarded the family's reserves to be decanted into new bottles.

The product was only sold to the public a few years later in 1936, after the Great Depression.


The first vintage of Dom Pérignon Rosé dates back to 1959, but it was never released on the market. The entire batch (306 bottles of Dom Pérignon Rosé) was sent to the Shah of Iran in 1971 to celebrate the 2,500th anniversary of the Persian Empire. One of these bottles was later sold at auction in New York in 2008 for $84,700. The rosé version of Dom Pérignon is a champagne made from Pinot Noir, vinified partly in white and partly in red, and Chardonnay.

The grapes are harvested by hand, with the first fermentation taking place in steel and the second in the bottle.

The rosé side of Dom Pérignon

In about sixty years, Dom Pérignon Rosé has had many special versions, such as: the 1996 Dom Pérignon Rosé Gold with only 35 gold-plated bottles; the 2005 Rosé, complex, fresh, elegant, and aged on the lees for more than ten years; the 2004, which will be remembered as the Dom Pérignon with the highest percentage of red wine ever; or the 2003 Rosé, the result of an early harvest due to an extremely cold winter and one of the hottest summers in recent years; Finally, the Oenotheque Dom Pérignon Rosé 1985 stands out, with initial spicy notes that then fade into hints of fruit and honey.



The Maison pursues its ambition, striving for harmony as a source of emotion.

The Plénitude of Champagne

Each Dom Pérignon Vintage evolves gradually and, during its maturation process, goes through three different phases called “Plénitude”, windows of time in which the Champagne expresses new and surprising aspects of the vintage.

The first Plénitude is reached after no less than eight years of aging in the cellar: this is Dom Pérignon Vintage and Rosé Vintage, the age of Harmony.

The second fullness (Dom Pérignon Plénitude 2, sometimes abbreviated to P2), reached after at least fifteen years of slow transformation in the cellars, is the elevation to the second life of Dom Pérignon: the expansion of energy reaches its peak, the wine unfolds in all dimensions - broader, deeper, longer, more intense and enhanced by further longevity.


The third Plénitude (Dom Pérignon Plénitude 3, sometimes abbreviated to P3) comes after at least 25 years from harvest: it is the age of Complexity.

What to pair Dom Pérignon with?

A symbol of elegance at the table, Dom Pérignon Champagne is traditionally paired with all seafood and shellfish dishes (especially oysters) but also goes well with porcini mushrooms, truffles, creamy sauces, and meat.