French Bloom sources this from organic Chardonnay grown in Limoux, a southern French appellation with a cooler, oceanic climate that gives the base wine natural acidity and mineral precision. Around 30% of the blend is aged in oak before dealcoholisation, which adds a layer of depth you don't typically find in zero-alcohol sparkling wine. The dealcoholisation runs through three vacuum distillation passes at low temperatures, working down from around 14% ABV in stages. That process matters because it's slower and gentler than a single-pass method, and the results show: the wine retains a genuine structural character, with fine bubbles, a taut texture, and real mineral presence on the finish alongside a faint salinity. It's the driest and most precise thing in the French Bloom range. At one calorie and no sugar per 100ml, it's also the leanest. Serve at 4 to 6 degrees in a tulip flute.