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Agnes et Rene Mosse Moussamoussettes

$46.00

Out of stock

Vintage: 2019
Region: Loire Valley, France
Viticulture: Organic
Grape varieties: 70% Pineau D`Aunis and 30% Grolleau Noir

Agnes et Rene Mosse Moussamoussettes is pét-nat made from 70% Pineau D`Aunis, 30% Grolleau Noir with nothing added, not even sulfites. Delicious strawberry fruit, tart cherry, and bright stone mineral.

Song: If I Only Knew by James Hunter

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Agnes et Rene Mosse Moussamoussettes

Agnes et Rene Mosse Moussamoussettes

About Agnes et Rene Mosse

Agnès and René Mosse, along with their sons Joseph and Sylvestre, live and work in the village of St-Lambert-du-Lattay, a village in the Coteaux-du-Layon area of Anjou. Layon is a small tributary to the Loire that lazily digs its way through well exposed and drained hills of schist and sandstone. Its micro-climate allows for a long hang-time, and when the mornings are foggy in the fall, with no rain, botrytis develops easily on the Chenin grapes.

Before becoming vignerons, the Mosse had owned a wine bar/retail shop hybrid in Tours. They credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. The couple studied viticulture and oenology at the agricultural lycée in Amboise where two of their teachers were Thierry Puzelat (Clos du Tue-Boeuf) and Christian Chaussard (Domaine le Briseau).

After graduating, the Mosse spent two years working in Côte-de Beaune before buying their estate in St-Lambert in 1999. They currently work 17 hectares of vines, most of them planted with Chenin Blanc (9HA), and Cabernet Franc(3 HA), the rest planted with
Gamay, Chardonnay, Grolleau Gris and Noir.

They adopted organic viticulture techniques from the start, plowing between and under the rows, and using biodynamic preparations to treat the vines and soil. In their area of “Anjou Noir” (Black Anjou, so-called because of the dark color of the soils of slate and volcanic rocks), the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface.

Wall the efforts put into vineyard work, it is equally important to them to vinify in a natural fashion, and they are particularly attentive to minimizing manipulations and the use of sulfur. All the wines are barrel-fermented and aged. The whites usually go through their malolactic fermentation.
The barrels are renewed as needed but are always older so as to not impart oak flavors.