The Big Monk - House Pierre Pérignon

An impressive concrete decoration for the garden or home. The figure is made of high-quality concrete, resistant to weather conditions.

In Pérignon's time, the production of wine fermented in a closed bottle was a huge problem for winemakers. Sometimes temperature drops stopped the process of converting grape sugar to alcohol. If the wine was bottled like this, it would become something of a time bomb. This was because the renewed temperature rise caused the fermentation process to resume, releasing carbon dioxide, which could either push the cork out of the bottle or burst it from the inside, worse, starting a chain reaction in the wine cellar. Immediately adjacent bottles, also under internal pressure, could also burst. In an extreme case, it was possible to lose all-year production. Dom Pérignon tried to find a way to stop this re-fermentation.
House Pierre gave rise to several production methods that are still used today.