Dom Perignon, a Benedictine monk, appointed cellarer in the Hautvillers Abbaye in 1668, marked his time in contributing to the development of champagne, originally designed to be a "still" wine (without bubbles). The advent of Napoleon, a friend of Jean-Remy Chandon in 1804, marks the beginning of an era of uninterrupted commercial success for Moët & Chandon, which is now globally renowned. "The" Dom Perignon, cuvee prestige of the house, is certainly the most famous champagne in the world.
Sold from 1936 (the vintage 1921, produced only 300 copies), it experienced immediate worldwide success. This wine, bottled in a particular eighteenth-century flask-shaped bottle, is produced only in the best years. The volume of bottles of Dom Perignon produced is a secret jealously guarded by the LVMH group, now owners of Moët & Chandon.
Other creations complete the collection, such as the rosé cuvée, a blend of Chardonnay and Pinot Noir offering red-fruit aromatics, candied citrus and subtle empyreumatic notes; Dom Pérignon Plénitude 2 (P2) marks a new peak in the life of the Vintage cuvée, released after an extended period of lee ageing with late disgorgement, typically after 12 to 15 years in the cellar. As for Plénitude 3 (P3), it stands at the pinnacle of its expression, released only after 25 to 40 years of cellar ageing.

Plénitude 2 by Dom Pérignon is a vintage Champagne crafted from Chardonnay and Pinot Noir grapes sourced from the finest terroirs in Champagne. Plénitude 2 refers to the wine’s ‘second life’ during which it remains on the lees in the Champagne house’s historic cellars for around fifteen years. During this extended ageing, the lees drive a slow, deep transformation, giving the wine its remarkable energy and complexity. The result is an exceptional expression of Dom Pérignon.
On the nose, the wine opens with aromas of grapefruit, rose, orange and fig, leading to notes of cocoa, brioche and honey. The layered palate offers exquisite breadth and remarkable length. Plénitude 2 pairs beautifully with dishes such as pigeon baklava, tomato sorbet or candied orange. This gastronomic Champagne is best served at around 8°C.