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A wine from Haut-Médoc produced without sulphites. Flamboyant, fruity and slightly spicy. More info
In the southern Médoc, Pascale Choime and Laurence Alias decided to create their domain in 2009. The domain now spans 2 hectares. Certified in organics and biodynamics, they have cultivated their vines for around 30 years on gravelly, salty, clay and silt soil. The work is done with Jumpa, the plough horse, whilst cutting, debudding, defoliation and harvesting are all done by hand. This cuvée is made of Merlot (40%), Cabernet Franc (40%) and Cabernet Sauvignon (40%). The vinification is non-interventionist with a very gentle extraction. The yeasts are indigenous and no sulphites are added. Maturation takes place in oak casks. This natural wine offers a very fruity nose with floral and coffee notes. On the palate we get very delicate tannins. Serve this cuvée at 15°C with grilled duck, charcuterie or courgette quiche.
Les Closeries des Moussis - Virevolte serve at a temperature of 15°C. It will pair perfectly with the following dishes: Magret de canard grillé, Charcuterie, Quiche à la courgette.
Peak: Drink until 2028
In the southern Médoc, Pascale Choime and Laurence Alias decided to create their domain in 2009. The domain now spans 2 hectares. Certified in organics and biodynamics, they have cultivated their vines for around 30 years on gravelly, salty, clay and silt soil. The work is done with Jumpa, the plough horse, whilst cutting, debudding, defoliation and harvesting are all done by hand. This cuvée is made of Merlot (40%), Cabernet Franc (40%) and Cabernet Sauvignon (40%). The vinification is non-interventionist with a very gentle extraction. The yeasts are indigenous and no sulphites are added. Maturation takes place in oak casks. This natural wine offers a very fruity nose with floral and coffee notes. On the palate we get very delicate tannins. Serve this cuvée at 15°C with grilled duck, charcuterie or courgette quiche.
It was in the Haut-Médoc region that Pascale Choime and Laurence Alias decided to create their domain Les Closeries des Moussis in 2009. A lovely year to kick off the project with 1.5 hectares on the Sénéjac plain, later completed with a little parcel in Margaux. The domain now covers 2 hectares. These two passionate producers, one an oenologist and the other an agronomic engineer interested in sustainable development, made the decision to follow biodynamic methods on their domain. Also certified organic, they cultivate their 30-year-old vines on soil rich in grave, clay and limestone. One of the parcels really stands out from the rest, though: one that dates back 150 years, a survivor of the phylloxera blight where there are six varietals planted. The land is worked with a horse, Jumpa, whilst the whilst cutting, debudding, defoliation and harvesting are all done by hand. For the vinification, the bunches are entirely destemmed. What follows is a gentle extraction with stirring. There are no additives apart from a small amount of sulphites when necessary.
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