Moussamoussettes Grolleau Noir, Cabernet Franc and Pineau d'Aunis. Direct pressing, fermentation in underground vats. Bottled with 10 gr of residual sugar, natural refermentation in the bottle. Sparkling rosé wine with notes of red fruits, citrus fruits (blood orange, grapefruit), sweet spices. Lively and invigorating bubbles. No Sulphur added.
Domaine Mosse, St Lambert du Lattay, Organic, Natural
Agnès and René Mosse live in the village of St-Lambert-du-Lattay, one of the famous villages of the Coteaux-du-Layon appellation in Anjou. The Layon is a small tributary of the Loire which crosses schist and sandstone hills. Temperate weather, sunny autumns covering morning mists combine humidity and warmth; the two ingredients favourable to the development of botrytis on the Chenin grape.
However, the Mosses and their sons are mostly producing dry wines, always including the delicate touch of residual sugar characteristic of Anjou wines. They adopted organic viticulture techniques from the start and use biodynamic preparations to treat the vines and soil. It is also important to them to vinify in a natural fashion, minimizing manipulations and the use of sulphur. All the wines are barrel-fermented and aged, and usually the whites go through their malolactic fermentation.
Today the estate has been taken over by René and Agnès two sons, Sylvestre and Joseph. Both brothers worked few seasons in wine bars including Chateaubriand and Aux deux Amis in Paris and Terroirs in London. They continue producing very fine natural wines