maaltijdbegeleidende schuimwijn van het aperitief tot het hoofdgerecht; schitterende schuimwijn! 

Decanter oktober 2019: 92/100 "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 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 carbondioxide 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."

Revue du Vin de France octobre 2018: 18/20 "Véritable création le Pétillant Naturel Triple Zéro dévoile des notes florales, minérales et un léger boisé. Sa belle allonge sure une fine amertume est relevée par une salinité affirmée"

Jancis Robinson (2017): 17/20 "Really honeyed with autolysis and serious interest. I’ve never had a disappointing bottle of this. It may not have any dosage but the fruit gives it depth (not sweetness)."

Julia Harding (Jancis Robinson.com): 17,5/20 "Zero chaptalisation, zero liqueur de tirage and zero dosage so the fruit has to be ripe. Fermented in older barriques - slow and cool.
Gorgeously honeyed aroma of ripe pear and zesty citrus with some of Chenin's classic quince notes. Extremely dry but packed with Chenin fruit flavour. Broad and crisp with a hint of baked apple. Long and delicious."