Winery MOSSE

Agnès and René Mosse trained at the high school in Amboise under the guidance of Thierry Puzelat and Christian Chaussard! René made his first wines in Indre-et-Loire, then in Volnay and Pommard. They also had the pleasure of meeting Dominique Derain and Frédéric Cossard. They settled in Anjou in 1999, and 20 years later, their two sons, Joseph and Sylvestre, took over the Winery—what a wonderful story!

Sylvestre Mosse has been working at Winery since 2015 after different experiences, notably with Frédéric Cossard and in South Africa. Joseph Mosse arrived at the 2014 harvest after experiences at Yvon Métras and in Denmark.

“We hoe, we hill up, we thin out, we remove stones, and we scratch the soil. This helps work weeds into the soil and aerate it, which promotes the growth of microorganisms. Treatments for downy mildew and powdery mildew are organic. Liquid manures made from stinging nettles and comfrey nourish the plants, help them resist disease, and revitalize the soil’s microbial life. Organic soil management and vineyard practices bring the soil to life and allow the terroir to shine through in the wines.”

The “natural” winemaking method eschews interventionist oenology. Ripe, carefully selected grapes and a little sulfur if necessary. Gentle harvesting, light pressing, indigenous yeasts, a refusal to use aromatic additives, and low-intervention aging give their wines a distinctive character that stands apart from the prevailing uniformity...