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 Dom Perignon
France
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When he became a monk in Hautvillers in 1658, Dom Perignon was noted for his intelligence and his charity. In 1668 he is appointed as store-room keeper in the Abbey and soon confers a large notoriety on his wine.
He'll be the source of all the inventions or improving that turns a fresh and light simple local no sparkling product to the King of wines :
Champagne.
He notices that a light natural sparkling suits the freshness of his wine and he then develops it by adding some suggar : it's the beginning of the Champenoise method.
He is the first to practice a short gradual pressing producing a white juce.
Above all, he lays the foundations of present Champagne : blending. Owing to a prodigious tasting art, he succeeds in achieving a constant balanced bouquet and quality by acutely blending several wines.
Last, to preserve the freshness and sparkling of his wines, he puts cork bushes hold by a string in place of hemp impregnated with oil, strengthens bottles in order to avoid bursting and has cellars dug in the thick of chalk .
The now museum Abbey and the renowned vintage "Dom Perignon" pay a deserved homage to the "Champagne's father".
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