Wine for sale: De Bellevue
De Bellevue
★ Partner ProducerFrom rising star to Muscadet icon.
Jérôme Bretaudeau is known for his extravagance, both in terms of the varieties he grows (eight in total) and the winemaking techniques he employs. He owns vineyards planted with Melon de Bourgogne (90% of the vines), as well as Chardonnay, Savagnin, Folle Blanche, Pinot Gris and Sauvignon Gris, which are rather rare in the Nantes region. As for red varieties, in order of proportion, he grows Cabernet Franc, black Gamay with white juice, Merlot, Pinot Noir and Cabernet Sauvignon. All these varieties are carefully cultivated in accordance with biodynamic principles certified by the Biodyvin label. He experiments a great deal and uses stainless steel vats, tuns, barrels, concrete eggs and amphorae for his fermentation and ageing processes.
He is now one of the appellation’s leading producers. A sure favourite that discerning connoisseurs are snapping up.
Jérôme Bretaudeau spent 13 years working as vineyard manager for the winegrower Alain Gaubert. In 2001, he started making his own wines at the Domaine de Bellevue in Gétigné, in the Nantes wine region. At the time, he had two hectares of vineyards that he had inherited from his father. Following a number of acquisitions, in 2025, he was able to devote himself exclusively to his estate, managing around fifteen hectares of certified biodynamic vineyards. Today, the estate has around twenty hectares, divided between white and red varieties.
Jérôme Bretaudeau is known for his extravagance, both in terms of the varieties he grows (eight in total) and the winemaking techniques he employs. He owns vineyards planted with Melon de Bourgogne (90% of the vines), as well as Chardonnay, Savagnin, Folle Blanche, Pinot Gris and Sauvignon Gris, which are rather rare in the Nantes region. As for red varieties, in order of proportion, he grows Cabernet Franc, black Gamay with white juice, Merlot, Pinot Noir and Cabernet Sauvignon. All these varieties are carefully cultivated in accordance with biodynamic principles certified by the Biodyvin label. He experiments a great deal and uses stainless steel vats, tuns, barrels, concrete eggs and amphorae for his fermentation and ageing processes.
He is now one of the appellation’s leading producers. A sure favourite that discerning connoisseurs are snapping up.
