🍇 Chenin Blanc, Chardonnay
Loire, France
Agnès and René Mosse 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 use 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.
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). With all 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 as to not impart oak flavors.
Notes: This wine sees full malolactic fermentation. The result is a wine that is full in body with a creamy texture. On the palate, the wine has notes of red apple skin, lemon curd, and white peaches.