Mark Angeli studied chemistry before falling in love with wine and moving to Anjou in 1989 in search of affordable land to pursue his dream of becoming a vigneron. It was here in the schist soils of Bonnezeaux that he stumbled upon the Ferme de La Sansonnière, and the rest was history. Mark and Sansonnière along with a handful of other growers have subsequently turned this previously sweet wine dominated region into a dry Chenin Blanc paradise, with wines of drive and finesse usually more associated with the great appellations of Burgundy.

This is Mark's sensational rosé made from 95% Grolleau Gris with 5% Cabernet Sauvignon in an  off-dry style. Caremalised berries and stone fruits with baking spices and wild herbs.