A pure and vibrant biodynamic Muscadet, combining crisp citrus and orchard fruit with mouthwatering acidity, delicate salinity and the stony freshness of its gneiss terroir.

Tasting notes

Appearance: Bright, crystalline pale yellow with subtle green reflections.

Nose: Fresh and precise, with green apple, white peach, pear and mandarin, followed by citrus zest and delicate floral notes. With air, a subtle mineral character emerges, reflecting the shallow gneiss-based soils.

Palate: Dry, light and energetic. Crisp orchard and citrus fruit are driven by lively acidity and a pronounced saline/mineral character. Six months on the lees adds a gentle suppleness and texture without compromising the wine's tension. The finish is clean, persistent and distinctly mouthwatering.

Style: This is the fresh, immediately accessible expression of Muscadet in the Bonnet-Huteau range: less concentrated and terroir-driven than Les Gautronnières or Clos Moulin Chartrie, but extremely pure, refreshing and versatile.

Food pairing

This is classic territory for oysters, mussels, clams, langoustines, prawns, crab, sushi, ceviche, grilled sardines and delicate white fish. It also works beautifully with goat's cheese and fresh seafood salads.

Oysters are the benchmark pairing. The wine's high acidity, restrained fruit and saline/mineral profile mirror the iodine character of shellfish particularly well.

I'd also strongly recommend it with moules marinières or a simple plateau de fruits de mer.

Positioning

Within Bonnet-Huteau's Muscadet range, I would position Les Bonnets Blancs as the entry point and most immediately approachable cuvée:

Les Bonnets Blancs → fruit, freshness, salinity and drinkability
Les Gautronnières → greater minerality, volume and terroir expression
Clos Moulin Chartrie → more complexity, power and mineral depth.

This makes Les Bonnets Blancs particularly strong for horeca by-the-glass, seafood restaurants and customers discovering serious Muscadet for the first time.

A vibrant biodynamic Muscadet from 100% Melon de Bourgogne, offering crisp apple, white peach and citrus over a distinctly mineral backbone. Six months on the lees adds subtle texture, while lively acidity and a mouthwatering saline finish make it a natural partner for oysters and seafood.

Technical notes

• Producer: Domaine Bonnet-Huteau
• Cuvée: Les Bonnets Blancs
• Vintage: 2025
• Appellation: AOP Muscadet Sèvre et Maine
• Region: Pays Nantais, Loire Valley, France
• Grape: 100% Melon de Bourgogne
• Parcel: La Tarcière
• Vine age: 15–30 years for the 2025 listing
• Soil: Shallow sandy-silty soils over gneiss
• Viticulture: Certified organic – Ecocert
• Biodynamics: Certified Biodyvin
• Vineyard management: No herbicides or synthetic chemicals; ploughed soils and three-wire training
• Harvest: Manual, whole bunches
• Pressing: Slow pressing without prior crushing
• Fermentation: Temperature controlled, historically specified at 18–20°C
• Ageing: 6 months on the lees
• Oak: None
• SO₂: < 50 mg/L
• Alcohol: 12% vol.
• Bottle sizes: 75 cl
• Production: Approximately 60,000 bottles
• Serving temperature: 9–11°C