LA FERME DE LA SANSONNIERE(MARK ANGELI) VdF LES FOUCHARDES MONOPOLE

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B481 LA FERME DE LA SANSONNIERE(Mark et Martial ANGELI) VdF LES FOUCHARDES MONOPOLE 2022 750ml

: HK$680.00

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Leading the natural wine movement with his ally Nicolas Joly, Mark Angéli has been farming 7ha of vineyards and 4ha of fruits and vegetables in Anjou, Loire valley. He doesn't call his winery "domaine", and he named his land "la ferme(=farm)" instead. Also, he calls himself "paysan(=peasant)". To be as self-sufficient as possible, he has a small herd of cows for compost, meat, and milk for cheese, hens for egg and meat, and bees for honey as well.

Mark Angéli's land is managed along the biodynamic principles and its agricultural entity is structured like a small planet. It is complete with those farm animals and different crops in order to create a diverse and balanced sustainable ecosystem that can result in healthy crops and products.

Mark Angéli also works in natural manner(needless to say...) in the cellar. He uses sulfur which originates from volcanoes instead of petrochemical origins sulfur which is used by most of wineries globally. Mark Angéli and his allies could successfully reduce the volume of sulfur to less than half.

They are thinking that wine producers should indicate details of ingredients, use of other factors(such as SO2, sucrose, sorbic acid, culture yeast), organic certificate(if they have) etc. To be a sincere producer to consumers, La Ferme de la Sansonnière indicates those information on the label.

Like the majority of the quality oriented natural wine producers in Loire valley, Mark Angéli was also an outsider(originally, he is from Provence). He had finally arrived at the land of Sansonnière in 1989 almost by chance after many twists and turns. One of the reasons was the price of land. Vineyard price in this area is the most affordable in France.

Back in 1989, almost no one made quality wines in the region except for a few wineries. All the wineries have been trying to produce more volume with the use of machinery, fertilizers and agricultural chemicals since the 1960's.

An encounter with Nicolas Joly indicated Mark Angéli the direction to go, and he had begun to farm his land biodynamically. Today he allocates 4ha for Chenin Blanc, 2ha for Grolleau Gris and 1ha for Grolleau Noir. He stopped Cabernet Sauvignon, and Cabernet Franc has been maintained only for graftage. Biodynamic farming and extremely low yields are bringing superb concentration and purity to the wines.

La Lune is made from Chenin Blanc and spends one year ageing in barrels as a standard cuvée. La Lune has an "amphores" version too. This cuvée is aged in burried amphora for one year. Another Chenin Blanc wine is Les Fouchardes monopole. These Chenin were planted in 1970. Wines are aged for two years in barrels before bottling. The top cuvée Vieilles Vignes des Blanderies is also aged for two years in barrels and these old vines were planted in 1949. Rosé d'un Jour is made from Grolleau Gris. All wines have residual sugar, so wines are slightly sweeter than normal dry wines.

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