Domaine Bonnet-Huteau - Muscadet Sèvre-et-Maine sur Lie Les Bonnets Blancs 2024
"An invigorating cuvée, combining suppleness and freshness".
This friendly, refreshing wine will seduce you with its expressive nose of white fruit, apple, pear and a touch of aniseed. It reveals a balanced profile, carried by a saline, mineral mouthfeel. Its tracing acidity accompanies a fruity aroma, while the finish elegantly prolongs the wine's tension.
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Eye
Pale yellow with silvery-green highlights
Nose
Expressive, delicate, with notes of aniseed, followed by ripe white fruit (pear, apple), acacia and exotic fruit (mango).
Mouth
Fresh and lively, with good acidity and a fruity, saline aroma, the finish prolongs the tension.
Serve
At 10-12°C
Drink before
2028
Food and wine pairing
Enjoy with appetizers, fish, or on a fine seafood platter...
Bettane & Desseauve
Domaine rated (guide 2026) 1*Star (A serious, recommendable production, in line with what one has the right to expect from its appellation(s))
About the domain :
Jean-Jacques Bonnet and Vincent Pineau form the duo at the head of this family estate, which is run biodynamically, with the aim of making the gneiss, micaschist, amphibolite and granite soils shine. All the wines are increasingly expressive of their terroirs, with the cru communal Goulaine a superb success, powerful and well-suited to ageing.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Domaine rated (guide 2026) 1*Star (Stars in the making or quality winemakers with good production levels, you won't be disappointed when you taste the wines from these estates)
About the domain :
For 150 years, the Bonnet-Huteau family has presided over the destiny of the family estate. Today, two enthusiasts, Jean-Jacques Bonnet and Vincent Pineau, manage the 40-hectare estate, which was certified biodynamic in 2010. Four terroirs are vinified separately to bring out their finest expression. On Les Dabinières - a warm soil of gneiss and micaschist - the fruit expresses itself with roundness. On the amphibolite and micaschist soils of Les Gautronnières, the melon becomes mineral and taut. The poor, granitic soils of Les Laures produce a denser, fuller wine. Produced in the best years and matured on lees for 18 months (minimum requirement), Cru Communal Goulaine is a wine of great depth, ready for ageing. While the wines are full of energy, we have our doubts about the cuvée Medolia, whose dolia ageing seems to weaken its natural tonicity.
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