A terroir-driven biodynamic Muscadet with white grapefruit, citrus and delicate herbs, combining impressive mineral tension, generous texture and a long, distinctly saline finish.

Tasting notes

Appearance: Bright, pale golden yellow with excellent clarity.

Nose: Precise and mineral, with white grapefruit, lemon and tangerine zest, followed by white flowers and subtle meadow-herb notes. Underneath the fruit is a distinctive stony character characteristic of the cuvée's amphibolite-rich terroir.

Palate: Dry and energetic, but with noticeably more volume than a simple Muscadet. Citrus and white fruit lead into a stony, mineral core, balanced by vibrant acidity. Ageing on the lees adds breadth and texture, while the finish is long, saline and slightly bitter in an appetising way.

Style: A step up in concentration and terroir expression from Les Bonnets Blancs. Les Gautronnières is still fresh and highly drinkable, but shows more structure, minerality and gastronomic depth.

Food pairing

Excellent with oysters • langoustines • crab • lobster • scallops • mussels • grilled sea bass • sole • turbot • sushi and sashimi • seafood risotto • goat's cheese.

Les Bonnets Blancs vs. Les Gautronnières

Les Bonnets Blancs 2025 → fruitier, lighter, supple, crisp and immediately accessible.
Les Gautronnières 2024 → more mineral, structured, saline and terroir-driven, with greater volume and length.

A terroir-driven biodynamic Muscadet from amphibolite-rich soils. White grapefruit, citrus and delicate herbal notes lead to a textured, mineral palate with vibrant freshness and a long, mouthwatering saline finish. A serious Muscadet made for the table.

Technical notes

• Producer: Domaine Bonnet-Huteau
• Cuvée: Les Gautronnières
• Vintage: 2024
• Appellation: AOC Muscadet Sèvre et Maine Sur Lie
• Region: Pays Nantais, Loire Valley, France
• Grape: 100% Melon de Bourgogne
• Vine age: approximately 20–30 years
• Terroir: Shallow, rocky soils dominated by green rocks/amphibolites, with siliceous-clay components.
• Viticulture: Certified organic – Ecocert
• Biodynamics: Certified Biodyvin
• Vineyard practices: No herbicides or synthetic chemicals; soil cultivation and three-wire training
• Harvest: Manual
• Fermentation: Indigenous/native yeasts
• Fermentation vessel: Stainless steel
• Malolactic fermentation: Completed
• Ageing: 9 months on the lees
• Fining: Unfined
• Alcohol: 12% vol.
• Production: 25,000 bottles
• Serving temperature: 10–12°C
• Cellaring: Easily 5–7 years under good conditions; Muscadet from amphibolite can develop particularly well with some bottle age.