Bonnet-Huteau

Their 40 ha have been cared for in an environmentally friendly manner since 2005. They received organic status in 2009 and today are fully accredited biodynamic producers, a dedicated thing to do in the cooler, damper climate of the Muscadet region. At the heart of the estate is a ruined 11th century manor house. In 1959 the estate gave up other forms of agriculture to concentrate on wine production. The soil types across the domaine are diverse. The Dabinières vineyard is mica- schist and gneiss; Gautronnières is gabbro and amphibolite, both igneous rocks and Goulaine is a mix of schist and gneiss. The winemaking is largely traditional with relatively low levels of sulphur used just prior to bottling but they are experimenting with skin contact and even partial malolactic fermentations to add weight. The wines are aged in stainless steel and glass-lined tanks for a minimum of six months to over 24 months for the Goulaine. This family-owned and run property is farmed by brothers Rémi and Jean- Jacques Bonnet. Rémi joined the family business in 1982 then Jean-Jacques followed in 1988