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Bonnezeaux Mark Angeli (Domaine) - Ferme de la Sansonnière 2001(dessert wine)
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Current price estimate
(75cl format)
80
Bonnezeaux Mark Angeli (Domaine) - Ferme de la Sansonnière
Information
About the producer

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!

About the wine

This wine has a golden yellow colour and a nose with aromas of candied fruits and honey. On the palate, the wine is very concentrated yet retains a perfect balance between sweetness and freshness. Harmonious.

Consult price estimate for Domaine Mark Angeli - Ferme de la Sansonnière
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Characteristics of the producer and cuvée

Region: Loire Valley

Producers and wineries: Domaine Mark Angeli - Ferme de la Sansonnière

Colour: dessert wine

Grape variety: Chenin Blanc
Food and wine pairings: : Toasts de pain dépices et foie gras, Canard laqué, Flan au caramel

Appellation: Bonnezeaux

Owner: Mark Angeli (Domaine) - Ferme de la Sansonnière

Viticulture: triple A and biodynamic More information....

Service temperature:

The information published above presents the current characteristics of the wine. They are not vintage specific. This text is corrected by copyright. It is forbidden to copy without prior written consent from the author.
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Price estimate break down for wine Bonnezeaux Mark Angeli (Domaine) - Ferme de la Sansonnière 2001
Average price reserved for private individuals +VAT, price stated per bottle size Price estimate evolution (formate: standard bottle) © iDealwine.com S.A. - (price estimate / year)
Current price estimate of 2001 vintage
80
Auction history Bonnezeaux Mark Angeli (Domaine) - Ferme de la Sansonnière 2001
14/02/201868

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