This wine is produced from 100% Chenin Blanc certified organic. Vine age is over 40+ years old. Grapes are harvested at their full ripeness. Unique winemaking methods with no sugar added throughout the winemaking process (Zero chapitalization, Zero liqueur de tirage and Zero dosage therefore the name of Triple Zero). Indigenous yeasts, no malolactic fermentation, fermented and aged in 5-10 year old barrels and aged on the lees for 24 months.
 
Tasting note:
This methode ancestral sparkling wine is sourced from old Chenin Blanc vines from Jacky Blot's Montlouis vineyards. The 'Triple Zero' title comes from the three points in the process at which no sugar is added (in contrast to Champagne production).The grapes are harvested riper than for the Brut Tradition to counter this, fermenting spontaneously in barriques before the wine is transferred to bottles while there's still some residual sugar remaining. Fermentation continues in bottle, causing the build up of carbon-dioxide which results in fine bubbles, and the wine is aged on its lees for 24 months before disgorgement. It has saline notes on the nose along with citrus scents. In the mouth it is steely and dry, with citrus and apple given dimension by the slightly spiky texture and with a long, clean and subtle finish with a lick of lime juice. Jean-Philippe recommends pairing this with oysters or sea urchin.  (decanter 92)