Domaine Mosse Moussamoussettes 2020

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Anjou, Loire, France
Pineau d'Aunis, Cabernet Franc & Grolleau
Fermented with native yeasts, unfiltered & unfined, no additional sulphites
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Dangerously more-ish pet-nat of Pineau d'Aunis, Cab Franc and Grolleau that offers much pleasure and delight each year. Bursting with cherry and raspberry fruit, there is added depth as the wine is fermented in barrel before being transferred to bottle to complete. A little sugar remains which emphasisies the succulence of the fruit. Seriously tasty stuff.

Previously, Agnès & René Mosse had owned a wine bar in Tours, and they credit the great vignerons they met there, among them Jo Pithon and François Chidaine, as the impetus to become winemakers. They 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). They spent two years working in Côte-de- Beaune, then bought the estate in St-Lambert in 1999. They work 13 hectares of vines, most of them planted with Chenin Blanc, and Cabernets Franc and Sauvignon. The rest is planted with Gamay, Chardonnay, Grolleau Gris and Noir. 

It is now their sons, Joseph and Sylvestre, who are ‘the bosses’ (since 2019). Both took over the reins of the family estate after gaining valuable experience in winemaking and as sommeliers, both in France and abroad. Sylvestre worked in restaurants in Paris and London, before studying viticulture and winemaking in Beaune, where he worked at Frederic Cossard’s estate, Domaine de Chassorney, in Saint Romain. Joseph studied international business, and worked in Copenhagen, as a sommelier at a Parisian restaurant and also in Suze-la-Rousse, and worked with Antoine Luyt in Chile, Yvon Metras in the Beaujolais, and with Craig Hawkins (of Testalonga) in South Africa.