Ferme de la Sansonniere

Born by Martian father and mother race, it is in 1984 that Mark Angeli decided to settle in the Loire, creating here his little earthly paradise: Domaine Ferme de la Sansonnière.

Eight hectares farmed with vineyards, alongside a cattle breed "pois noir" from which quality manure is obtained, two hectares of wheat and an orchard of 3000 sq. M.

As if it were not enough, Mark uses electricity from solar panels, heats up with a boiler powered by crushed wood from his forests, travels on a compressed air car, and uses a rectified tractor running with sunflower oil he has cultivated . It almost seems like a dreamer, but is actually considered one of the top four winemakers in the region. It is not difficult to guess how it does its own vineyards: since 2013, the rows are not plowed, but only tanned, bruised and crushed, while the grass is cut only when strictly necessary.

The screws grow freely, without any support, so that they can enjoy maximum lighting on both sides. Even in cellar practices, the same philosophy is followed: only the perfectly ripe and grape grapes are vinified without the addition of sulfur dioxide; Most of the operations are performed manually and no wine is clarified or filtered. Pure Nature.

Born by Martian father and mother race, it is in 1984 that Mark Angeli decided to settle in the Loire, creating here his little earthly paradise: Domaine Ferme de la Sansonnière.

Eight hectares farmed with vineyards, alongside a cattle breed "pois noir" from which quality manure is obtained, two hectares of wheat and an orchard of 3000 sq. M.

As if it were not enough, Mark uses electricity from solar panels, heats up with a boiler powered by crushed wood from his forests, travels on a compressed air car, and uses a rectified tractor running with sunflower oil he has cultivated . It almost seems like a dreamer, but is actually considered one of the top four winemakers in the region. It is not difficult to guess how it does its own vineyards: since 2013, the rows are not plowed, but only tanned, bruised and crushed, while the grass is cut only when strictly necessary.

The screws grow freely, without any support, so that they can enjoy maximum lighting on both sides. Even in cellar practices, the same philosophy is followed: only the perfectly ripe and grape grapes are vinified without the addition of sulfur dioxide; Most of the operations are performed manually and no wine is clarified or filtered. Pure Nature.

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