It's been a while since Marc Angeli, originally from Provence, decided to set up camp in the Loire. The journey was long, but ultimately this adventure led him to become an iconic winemaker particularly in the Anjou Saumur area. When after various trips (a few years at Domaine La Tour Blanche - Sauternes) Marc arrives in Thouarce' he makes the first strong decision that will trace the pace of the entire project: he will not use the name Domaine or Château for the winery but Ferme or Fattoria, because squaring the circle for this winemaker lies precisely in having, in addition to the vineyards, animal breeding, crops and fruit trees, a thought that leads a lot back to the philosophy of Rudolf Steiner. Just like in a real farm, Casa Angeli is in fact self-sustainable. When he arrived in 1989, thanks also to his cellar master and friend Stephane Bernaudeau, he absorbed the local savoir faire which was almost entirely achieved in producing white wines from botrytised grapes, with residual sugar. Only by pure chance did he prepare in 1991 to produce a dry white wine which incredibly sold in a very short time. This episode convinces him to delve deeper into this path and it is in this moment that his figure takes shape, an undisputed beacon for all the young Angevin winemakers of the new millennium. Very old vines, mostly saplings, very low yields per hectare, vertical Champagne-style pressing, interventions in the cellar limited to the control of musts and refinements (long and in containers mostly of 400 litres), reduced use of sulfur dioxide, are the key points of Marc's style, supported today also by the help of his son Martial.
Allergens
