The image is of yellow fruits such as brown and orange, sweet cinnamon, and black tea. Only Chardonnay from specially selected, top-quality vineyards is used. (Le Mesnil, Avize, Cramant, Oger). Dosage 3-3.5g/l .
The Domaine has a four-storey structure. The grapes are carefully selected in the field at harvest time. From the top, there is the grape collection and pressing area, the fermentation area, and the bottom two floors are the aging cellars. The gravity fermentation method is used to minimize the use of pumps. The pressing is done by gravity (gravity). The grapes are pressed evenly and slowly, allowing the wine to naturally clarify.
Basically, the juice is blended with the cuvée and a small amount of taille, and only the high quality juice is brewed. (The average blend ratio is 60-65% cuvée, 5-10% taille, and 50% or more vin de reserve.)
Vin de Reserve is a 700hl (about half a year's production) blend of more than 20 vintages, and since 1988, only the best vintages have been added, and the wines are aged in stainless steel tanks, foudres and cement tanks.
It is stored in a secure location.
Fermentation is done at a low temperature of 10-11°C in stainless steel tanks for a long period of time on each lieu-dit, without soutillage or battonage, and by lees, deep aromas are produced. This domaine began as a full-time grape growing farm in 1858 when Gaspard Peters married Ms. Douais, the daughter of a grape growing farmer. It continued until his son Louis-Joseph Peters. Louis-Joseph's son Camille, who returned from the war, began bottling and selling champagne as a récoltant-manipulant under the brand name "Camille Peters" in 1919. The 1920s and 1930s were a time of "craziness" for champagne, and négociants made great strides. Camille also increased production, and during the Great Depression of 1929, the domaine bottled 100% of its champagne at home. In 1932, Camille's son Pierre Peters began working to promote his own brand at the age of 12. During this time, Camille purchased Les Chétillons, one of the most famous vineyards in Mesnil. In 1946, Pierre changed the name of the domaine to his own name, "Pierre Peters". In 1967, Pierre passed the domaine on to his son François, and expanded the domaine's vineyards to 20 hectares. He also repurchased 1.2 hectares of the Les Chétillons vineyard, which had been divided by inheritance. In 2007, Rodolphe Peters took over the domaine as the third generation. Rodolphe, born in 1970, grew up in a very privileged environment, with his uncle being the famous winemaker Jacques Peters (former winemaker at Veuve Clicquot). He has now established himself as one of Mesnil's leading Champagne winemakers, working as a consultant for many companies. The vineyard is 100% Chardonnay, with an average age of 35 years, and some vines over 65 years old. They have been practicing the lutte raisonnée method for over 10 years, and are cultivated in four different ways.
Furthermore, rather than clonal selection, which has become mainstream in recent years, they insist on mass selection (a method in which the best plants are selected over time in their own fields that have been passed down for generations, and then used as seedlings). Rodolphe says, "There is not just one type of Chardonnay." Inheriting the "Chardonnay variety with its many different characteristics" that has been protected by the Peters family for generations, and cultivating it through mass selection, is a way of protecting "the history and pride of Champagne" and "the memories of the Peters family for generations," which adds an even more complex flavor to the wine. <Brewing>
This is done in a four-tiered domaine. Strict selection of fruit is done in the field at harvest time. From the top, there is the grape collection and pressing area, the fermentation area, and the bottom two floors are the aging cellars. It is done by gravity, with minimal use of pumps. It is pressed evenly and slowly, and the overlapping grapes naturally clarify the wine. Basically, the juice is blended with the cuvée and a small amount of taille, and only the high-quality juice is brewed. (The average blend ratio is 60-65% cuvée, 5-10% taille, and 50% or more Vin de Réserve.) Vin de Réserve is a blend of more than 20 vintages in 700hl (about half a year's production), and since 1988, only good vintages have been added, and it has been stored in stainless steel tanks, foudres, and cement tanks. Fermentation is carried out at a low temperature of 10 to 11 degrees Celsius for a long period of time in stainless steel tanks, one by one in lees.No southiage or batonnage is done, and the wine is fermented on the lees to produce a deep aroma.