DOM Pierre

At the end of the 17th century, a French Benedictine monk in charge of the cellar at Hautvillers Abbey made an important contribution to differentiate wines from that region. As a result, it became possible to produce wines of superior quality, particularly in white wines made from black grape varieties. While Dom Pierre Perignon initially felt the sparkling of the wine was a negative feature, the consequent increase in both quality and quantity created the path that lead to the appreciation and recognition of champagne. Throughout the 18th century, several champagne houses - or Champagne Maisons - were founded, and a new business dynamic grew in the region. These houses replaced small farm and monastery production in leading the evolutionary process of champagne, and by planting more vineyards or buying grapes from other producers or both, they mastered the specialization. To promote their product, the houses hired sales agents to take samples of their champagne wines to t Engaging board game set in medieval France. Strategic gameplay with resource management. Experience the life of a medieval vintner.