Vincent Roussely is the fourth generation winemaker at this beautiful 8 hectare vineyard near the stunning Chateau de Chenonceaux. Biodynamically farmed and Demeter certified, this blend of 60% Sauvignon Blanc, 30% Menu Pineau, and 10% Chenin Blanc spends 3 weeks on skins prior to fermentation with native yeast in stainless steel. The cool, underground cellar is situated in old tunnels dug into tufa limestone soils and the tanks are placed in carved out recesses within these walls. Clean, crisp, and precise, Roussely is medium-to-light- bodied with green herbal aromas, fresh stone fruit flavors and a dash of tangerine bitters on the mildly tannic, dry finish. Pairs well with tinned fish like sardines, mackerel or seafood rillettes and terrines from Belle-Ile, 38 nautical miles west of Saint Nazaire at the mouth of the Loire.