Zero liqueur de tirage
Fermented and aged in 5-10 year old barrels, on the lees for 24 months.
A lightly sparkling wine that he describes as “above all a natural wine that happens to have some bubbles.” The TRIPLE ZERO begins with fully ripe Gamay and Grolleau grapes from low-yielding, 100+ year-old vines in the Montlouis appellation. Petillant naturel – one long fermentation done with indigenous yeast
There is no chaptalization; this is the first of the three ZEROS. Blot bottles the wine after about 3 months, when the fermentation in barrel has proceeded to the point where the natural sugars have almost fully fermented and only about 14 grams per litre of sugar remain.
At this phase, Blot adds no liqueur de tirage, or sugar syrup, as is common practice in champagnisation; this is the second of the three ZEROS. Just as the Triple Zero is made in traditional method with two fermentations in bottle, it also clarified and finished in the traditional way before the final corking. This procedure is necessary to remove the yeast deposit that develops in the bottles as the wine rests on its lees after the 2nd fermentation.
And at this last stage before final bottling, Blot adds no liqueur d’expedition or dosage of sugar-rich juice, as is commonly done; this is the third of three ZEROS. The result is an unfiltered, naturally made sparkling wine with unsurpassed elegance, purity and expression of fresh, soft citrus and pear flavors. The Domaine de la Taille aux Loups Montlouis Triple Zero is ideal on its own, as an aperitif and as an accompaniment for a wide variety of foods.