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Today it is one of the most sought after, most prestigious and oldest champagnes. And yet, Dom Perinjo is named after a man of modest origin: Dom PierPerinjo, a Benedictine monk who revolutionized the production and quality of champagne, in an era when the region’s wines were mostly red.<\/p>\n<\/div>\n
Although many myths falsely regard him as the inventor of sparkling champagne, he was in fact the pioneer of many methods that <\/span>e <\/span>improvement in consumpt<\/span>uan <\/span>its production. At the end of his life, champagne e <\/span>Perinjo<\/span> was valued all over the world by monarchs<\/span>,<\/span> like<\/span>whereas it was<\/span>ALSO <\/span>French King Louis XIV.<\/span><\/p>\n But who was Dom <\/span>Pier<\/span> Perinjo<\/span>and how did it change the history of champagne production forever? <\/span>L<\/span>india in 1638 in St. <\/span>Menhuld<\/span> in the French region of<\/span> Champagne. His family consisted of 8 children, while the father <\/span>q<\/span>e<\/span> was an assistant to a local judge, owned several vineyards.<\/span><\/p>\n When he was 19, <\/span>Pier<\/span> entered the Religious Order <\/span>Benedict<\/span> initially being educated and serving at St. Van’s Abbey in <\/span>Verdun<\/span>. In 1668, he transferred to the abbey of <\/span>Hotvil<\/span> near the city <\/span>Epernej<\/span>where he served as director <\/span>of<\/span> wine cellar until he died in <\/span>1715.<\/span><\/p>\n Thanks to his tireless work and <\/span>novatore,<\/span> the abbey doubled the size of the vineyard, and boosted the reputation of the region\u2019s winemakers, sid<\/span>o<\/span>not for white wines. <\/span>Perinjo<\/span> was so respected<\/span>,<\/span> so much so that after his death he was buried in a part of the abbey which was usually reserved only for abbots.<\/span><\/p>\n When <\/span>P<\/span>erinjo<\/span> arrived for the first time at <\/span>abbey<\/span>ver<\/span>e<\/span>rat<\/span> e<\/span> k<\/span>e<\/span>HIS<\/span> the region avoids<\/span>heigh<\/span> from <\/span>royal court <\/span>French<\/span>,<\/span> AFTER <\/span>those <\/span>were not so <\/span>t<\/span>e<\/span> f<\/span>o<\/span>rta <\/span>and as colorful as others produced in areas such as <\/span>Jail<\/span>onja<\/span> and Board<\/span>o<\/span>Here<\/span>. Moreover, the world was experiencing a small ice age<\/span>najore,<\/span> which e <\/span>v<\/span>e<\/span>pretended<\/span>e<\/span>soi <\/span>more<\/span>e<\/span> wine production.<\/span><\/p>\n Despite these obstacles, <\/span>P<\/span>erinjo<\/span> made many improvements to the wine production process. Particularly revolutionary developments involved the invention of a <\/span>qual<\/span>t<\/span>of<\/span> t<\/span>e<\/span> new <\/span>pressing<\/span>,<\/span> q<\/span>e<\/span> gave him the opportunity <\/span>of <\/span>generate <\/span>a white wine <\/span>ALSO <\/span>from black grapes, understanding<\/span>uar m<\/span>e<\/span> mir<\/span>\u00eb impact<\/span>n<\/span> e<\/span> climate in wine production, bearing <\/span>e <\/span>reintroducing<\/span> the use of<\/span> cork<\/span>s<\/span> as a seal<\/span>ile<\/span> more effective<\/span>,<\/span> and using <\/span>‘<\/span>verre<\/span> English<\/span>‘<\/span> (<\/span>glass <\/span>English)<\/span>q<\/span>e<\/span> was stronger and longer <\/span>of<\/span> able to withstand pressure.<\/span><\/p>\n But <\/span>Perinjo<\/span> ub<\/span>e<\/span> m<\/span>e<\/span> known <\/span>for his great improvements in the style of wine production. This production style was created when winemakers realized they could be created<\/span> bubbles<\/span> through a secondary fermentation in bottles<\/span>,<\/span> and that contrary to popular belief, <\/span>it <\/span>was something that<\/span> of<\/span> please <\/span>people.<\/span><\/p>\n P<\/span>or<\/span> problems arose every spring when the yeast<\/span>and activated<\/span> s<\/span>e<\/span>rish<\/span>creating too much CO2 and causing the bottles to explode<\/span> p<\/span>e<\/span>r due to<\/span>e<\/span> pressure.<\/span> P<\/span>e<\/span>r<\/span>injo<\/span> experimented <\/span>that <\/span>how to avoid <\/span>k<\/span>e<\/span>to <\/span>explosions<\/span>,<\/span> avoiding re<\/span>–<\/span>fermentation<\/span> e ver<\/span>e<\/span>sn<\/span>e<\/span> BOTTLE<\/span>.<\/span><\/p>\n it <\/span>nisi t<\/span>e<\/span> practice<\/span>e<\/span> pickings<\/span>we <\/span>r<\/span>rushit<\/span> when<\/span> the time was e <\/span>crisp<\/span> AND <\/span>MIX<\/span>n<\/span> e<\/span> HIS <\/span>Before <\/span>t<\/span>‘<\/span>sent them <\/span>p<\/span>e<\/span>r to<\/span> Press<\/span>ur<\/span>. <\/span>So is he <\/span>popularizoi <\/span>practice<\/span> of wine production methods<\/span>,<\/span> using processes<\/span>t<\/span> occurring naturally.<\/span> N<\/span>e<\/span> BEGINNING<\/span>,<\/span> Dom <\/span>P<\/span>erin<\/span>j<\/span>o<\/span> u engua n<\/span>e<\/span>output<\/span>n<\/span> e<\/span> WINE <\/span>within<\/span> monastic<\/span>t<\/span>