Grapes: Pineau d'Aunis + Cab Franc
Soils: Slate + Volcanic + Schist + Clay
Vinification: ½ the pineau d'aunis is 4 day whole-cluster maceration, the other ½ is direct press. The Cab Franc is 2 week whole-cluster maceration.
Aging: 6 months
Fining or Filtering: None
Notes from the Importer: 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).
A newer cuvée from the esteemed Mosse clan. 75% Pineau d'Aunis, a native grape of the valley, and the rest is Grolleau. Organic farming, wild yeast fermentation, no new oak, and bottled without fining or filtering. No chemical additives in the wine. Strong notes of white pepper and strawberry, very good with a chill. A new favorite of ours.