Marjorie Gallet is the young woman behind Domaine Le Roc des Anges and she brings real commitment and passion to this far south west corner of France. She has about 22 ha/54 acres around the village of Montner in the upper Agly valley, a very special corner of schist around Maury. This white (Vielles Vignes)is a blend of old Grenache Gris and Macabeu vines fermented in foudres. The nose picks up notes of white and yellow flowers, the fruit flavours are particular and delicate, the finish mineral and persistent.
Paolo Bea is one of the world's driving forces in Natural wine. From his estate he makes some of Italy's most pure and fabulous wines. Here is his white from a blend of five varietals that grow in his Pagliaro vineyard. The soil is clay and gravel and sits high in elevation. The wine is fermented on its skins for two weeks and then aged on its lees for one year giving the wine a golden color and a flavor and characteristics that are found in red wine. This is super special, with baked bread aromas and fig, soft and luscious. Farmed organically, bottled unfiltered with no SO2. Enjoy it at room temperature.
Thibaud Boudignon has been producing rich, mineral-driven wines in Savennieres since 2008 but only recently began making wines under his own name. He has been the maître de chai for Château Soucherie since 2008, leading the estate to 100% organic viticulture. It is his love of expressive Chenin Blanc that led him to renovate a small cellar on the outskirts of Savennieres to make his own wines, working around 3.5 ha of vines on shallow soils of grey schist, volcanic soil and sand. He has been crafting wines with intense focus, shimmering acidity, rich texture and purity of fruit .
Thibaud Boudignon farms small parcels of Chenin Blanc and Cabernet Franc with his hands, heart and inspiration. As part of a new generation of Loire vignerons, Thibaud has committed himself to crafting honest wines that embody the spirit of the region.He has approximately 2 hectares of 40-year-old vines that are planted on shallow soils of grey schist, volcanic soil and sand. Vines are treated organically and harvested by hand. Native yeasts are used for fermentation, vinification takes place in barrel with no malolactic fermentation, an elevage of 8-10 months in French and Austrian oak