Dom Pérignon

The vintage followed pronounced climatic contrasts: a mild beginning and 12 days of frost in March reduced yields, while the remaining grapes retained concentration and freshness. The wine matured for at least seven to eight years on its lees in the cellar; spontaneous fermentation has not been documented. The nose shows citrus fruit, guava, green grapefruit, white peaches, nectarine, vanilla and lightly toasted brioche. On the palate, firm acidity combines with creamy texture, saline minerality and a long, precise finish. The dosage is 5 g/l.