Mark Angeli

Since 1989, Marc Angelie has been running his farm in Anjou. No, we haven’t made a mistake — it’s indeed a farm. Marc himself emphasizes that he is a farmer, and his land is not a domain, but a real farm: grapevines grow here, and 4 hectares are allocated for fruit trees and cereal fields. And in all this biodiversity, cattle graze, supplying raw materials for biodynamic preparations. As a result, the farm produces wine, apple juice, honey, and even whole grain flour.Of Corsican origin (hence the non-French name), a former chemistry student who retrained as a stonemason — in this capacity, Marc left his native Provence in 1988. Even then, he was inspired by the dream of viticulture and winemaking. An internship in Sauternes at Château La Tour Blanche with Jean-Luc Tantou convinced Marc of the correctness of biodynamic practices. While he was there, he was able to travel around France, during which he found his future farm in Anjou. Thus, at the age of 31, Marc Angelie began his long-term adventure.Marc became virtually at the head of the Loire movement for natural wine, along with Nicolas Joly. He made a revolution on his land by abandoning the appellation rules accepted here. The estate harvests from plots in three areas: Bonzeaux, Anjou, and Coteaux du Layon. There are only 2 grape varieties in the vineyards — Grolleau (in several varieties), which Marc has nurtured throughout his life as his favourite red variety, and Chenin Blanc. Well, there’s also a very small plot of Gamay and Cabernet Sauvignon.