100% Sauvignon Blanc

Food pairings: Aperitifs, cold starters, seafood platters and oysters, and fresh goat cheese such as Sainte-Maure de Touraine.

Winemaking: Fermentation is slow, with indigenous yeasts, followed by ageing on the lees. The domaine's wines are made in cellars carved into the tuffeau beneath the vineyards, more than 250 years old, where stainless-steel tanks are built into the stone walls and the temperature barely changes through the year.

Vineyards and terroir: L'Escale comes from clay-limestone vines in Angé, overlooking the Cher, where the domaine's soils carry plenty of flint. The domaine lists L'Escale as in conversion to organic farming.

Family and history: Clos Roussely was a dependency of the château in Angé from the eighteenth century. Vincent Roussely's great-grandfather Anatole bought the Clos in 1917, and his grandfather Marcel developed the vineyard. Vincent, the fourth generation, took over the domaine's operations and has led the estate since 2001.

In the pictures: Vincent Roussely in his vineyard. Photo courtesy of Clos Roussely.