Mark Angeli was a bricklayer by profession, before turning his sights to viticulture, gaining experience at Château La Tour Balance in Sauternes, where he saw the domain converted to biodynamics. He bought Ferme de la Sansonnière in 1989 and converted to organics and biodynamics right from his first vintage. Two grapes are cultivated, Chenin and Grolleau, a variety native to the Loire. These wines are produced with very little – or no – sulphur. A favourite of ours!

This wine is crafted exclusively from Chenin Blanc grown biodynamically on rich schist- and clay-based soils. The vines sit on a well-exposed slope that encourages optimal ripening. The grapes are hand-picked, often once a light presence of botrytis has settled. In the winery, fermentation occurs naturally with the native yeasts present on the skins. The wine is then aged for 24 months in seasoned casks before being bottled without fining or filtration.
The pale and bright gold hue is lifted by amber glints. The nose offers an aromatic burst of candied quince, dried apricot, acacia honey, beeswax, saffron and dried floral notes. On generous, creamy palate is balanced by chalky acidity, leading into a subtly saline finish.