Dom Pérignon was born within the Moët et Chandon maison in 1936 with the aim of creating a Champagne that was even superior to any cuvée prestige. The debut was an experiment, the official birth was with the 1947 harvest and in the first 70 years it was produced only 27 times, only in the very best vintages.
It is produced with only grapes classified as Grand Cru from the villages of Hautvillers (Pinot Noir) and Vertus (Chardonnay). The base wines ferment exclusively in steel and carry out malolactic fermentation. But the main characteristic of Dom Pérignon is its predisposition to long aging on the lees. For this reason it is placed in a separate place in the underground cellars of the maison.
The success of this wine has led Moët et Chandon to make it a brand in its own right. Today Dom Pérignon is an independent maison that produces Dom Pérignon, Dom Périgon Rosé and a line of Dom Pérignon that have undergone double or even triple aging on the lees, called P2 and P3 respectively.
Since Dom Pérignon became an independent maison it has been produced more regularly, thanks to the dedication of the chef de cave Richard Geoffroy.