Vin de France Chenin Blanc

Aperitif, light appetizers, or creamy seafood dishes

Agnes and René Mosse specialize in vins naturels (natural wines) made from vineyards surrounding the village of Saint-Lambert-du-Lattay just south of Angers in the Loire Valley. They farm their vineyards—3 hectares of Cabernets Franc and Sauvignon 7 hectares of Chenin Blanc and a little bit of Gamay Chardonnay Grolleau Gris and Grolleau Rouge —using biodynamics which they’ve been practising since 2001. In winemaking they eschew cultured yeasts chaptalization enzymes and modern winemaking trickery adding just a tiny bit of sulfur dioxide at bottling. It's not totally clear from their website whether they add sulfur at any other stage in the winemaking process.

Blend of 4 plots of vines planted in 2000, 2001 and 2002 in Saint Lambert du Lattay and Clos des Huerdes in Beaulieu sur Layon.

In stainless steel tank. Aging 8 months on lees

Manual harvesting with sorting. Slow pressing and alcoholic fermentation and malolactic fermentation