Region: Montlouis sur Loire, Loire Valley - France
Grape: 100% Chenin Blanc
Color: Rich yellow color
Scents: Creamy and refined with notes of apple, pear, line and even some fresh herb notes coming through.
Palate: Well-balanced flavor, with a mix of honey, Apple and a bit of stone fruit mixed with good acidity on the finish and a hint of the brioche/bread flavor.
Jacky Blot bottles the wine after about 7 months, when the fermentation in barrel has proceeded to the point where the natural sugars have almost fully fermented, and only 12 grams of sugar remain per liter. It then finishes fermenting in bottle, without the addition of liqueur de tirage, or sugar syrup; this is the second Zero. The delicate bubbles develop in these bottles while resting on their sides, or "sur lattes". After the fermentation is completed, the wine rests on its lees for 24 months. It is then clarified to remove the yeast deposit. The traditional procedure of gently shaking and tipping the bottles upside down (remuage) to move the yeast cells closer to the cork is done mechanically, in large crates called gyropalettes, which were invented and are widely used in Champagne. After about a week, when the sediment has collected entirely in the neck of bottle, the bottle cap is removed and the pressure blows out the sediment; this is called dégorgement, or, literally, de-necking. At this moment, the Triple Zero is topped up with a small amount of the wine itself. This is the third Zero, as no liqueur d’expédition is added. The result is a naturally-made sparkling wine with unsurpassed elegance, purity and expression of fresh, soft citrus and pear flavors.