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NV Domaine de la Taille Aux Loups ‘Triple Zero’ Pet Nat


A ‘pétillant naturel’ is a sparkling wine made from one long, natural fermentation. It’s also known as the ‘ancestral method.’ It’s how sparkling wine was made when the phenomenon was first discovered by the Monks of St. Hilaire in 1531.

100% Chenin Blanc made from 40+ year old vines. This wine has hints of lemon, underripe pineapple, granny smith apple, a slight mineral character, pine nut and warm brioche. Aged on the lees for 24 months.

Certified organic farming practices and indigenous yeast fermentation. Zero chaptalization, zero liqueur de tirage, zero dosage…. AKA “Triple Zero.”

Enjoy with goat cheese, seared scallops or Quiche Lorraine.


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In Stock At our temperature controlled facility in Costa Mesa, CA

“Jacky’s wines, including his not-anymore Vouvray, are the perfect example: They’re bone-dry, less fruity than complex and austere. He believes sugar blurs chenin’s ability to transparently reveal its best qualities, which is why his winemaking is almost fanatically Burgundian, although he prefers to describe it as “the school of Montlouis.” He ferments all his whites in barrels. And rather than a cold, quick fermentation meant to highlight aromas, he borrows from Burgundy’s elite cadre, winemakers like Jean-François Coche (of Coche-Dury) and Jean-Marc Roulot (of Domaine Roulot): he exposes the grape must to oxygen before a long, slow fermentation and leaves the finished wine in steel tanks for months before bottling, which firms up the texture.” -Jon Bonné

  • OLD VINES – 50+ years old on average

The future of Loire Valley Chenin Blanc is in single vineyard, dry, terroir-driven whites that challenge the greats of Burgundy for precision, length, complexity and ageability. Pioneers like Jacky Blot are currently making the wines of a lifetime. This has been literally 25 plus years in the making, ever since Jacky first purchased eight hectares of 50 to 75 year old vines in Montlouis in the late 1980s. Transforming and building this organically certified property began in 1988. The level of grower commitment to natural farming practices and non-interventionist vinification is easily the highest percentage of any Chenin appellation in the Loire Valley. Every site is allowed to sing, without the sugar, without the battonage, no malo, using low levels of SO2, and minimal filtration. Jacky Blot is without question one of the inspirational leaders of this growing movement.

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