1/3 of the harvest goes through a maceration for two months, fermentation and maturation in sandstone pots for 6 months. No fining, no filtering, no added sulphur! Bottled at the estate in spring 2023

Laurence and Pascale like to experiment and vinify in all kind of vessels, making fresh, nuanced and terroir-driven wines. They also intuitively understand that Bordeaux can produce wines with great finesse and purity of fruit at perfectly adequate, low levels of sulphur (30mg/l total or below). -(Raw Wine)

The Vineyard:

At under 2 hA, Closeries des Moussis is tiny. They call themselves a micro vignoble but with neighbors such as Château Margaux (90 hA), Château Prieuré-Lichine (70 hA) and Château Palmer (55 hA) the word nano comes to mind. They’re also new – the first vintage was 2009, a century and a half after the Bordeaux Official Classification of 1855 cemented the reputations of those famous Châteaux.

From the beginning work in the vineyard has been organic. Starting in 2011 biodynamic practices were added, sometimes row by row so as to assess their effectiveness. As of 2015 Closeries des Moussis is certified biodynamic by Demeter. In 2012 a specialist was hired to plow the vines by horse while Laurence attended an apprenticeship for working with draft horses at Château Latour. Starting the following year Laurence has done this work herself with Jumpa, their own Breton draft horse. As one would expect all other work in the vines – pruning, leaf thinning, harvest – is done by hand. In the cellar there are no oenological products used aside from minimal doses of sulfites. The grapes are de-stemmed but not crushed. Extraction is gentle. Elevage takes place in large (400 – 600 liter) barrels. There is little or no new oak (depending on cuvée and year).