The appellation is in the wine-growing region Loire at the end of the Loire Valley in western France on the Atlantic coast south-east of the city of Nantes. It belongs to the area Pays Nantais, The ancient winegrowing tradition in this area testifies to a decree of the Roman emperor Probus (232-282). In the past, red wine varieties were also cultivated here, but the extreme frost of 1709 put an end to this. The white wine variety introduced in the 16th century Melon de Bourgogne almost developed into a monoculture. It became particularly popular with the Dutch involved in wine-growing, those from wine spirits distilled and marketed in Northern Europe. The name Muscadet used here finally gave the area, which was classified in 1937, its name. The hilly vineyards cover around 13,000 hectares of vineyards in 54 municipalities that span the entire Loire-Atlantique department. The area is divided into four sub-appellations:
Muscadet : The area covers 3,400 hectares; here the simpler qualities grow.
Muscadet-Coteaux de la Loire (until October 1995 Muscadet des Coteaux de la Loire): The area is to the north left and right of the Loire and covers 200 hectares of vineyards.
Muscadet-Côtes de Grand Lieu : The area is located in the south-west and covers 300 hectares of vines to the left of the Loire around Lake Lac de Grand-Lieu.
Muscadet-Sèvre et Maine (until 1995 Muscadet de Sèvre et Maine): The largest area, named after two small rivers, covers around 9,000 hectares on the left side of the Loire. The best wines grow here on clay soils (Vallet), as well as slate and granite slopes (St-Fiacre). Production accounts for 80%.
The wine is considered a “white answer to Burgundy Beaujolais " designated. As the only grape variety Melon de Bourgogne allowed. From the 1990s onwards Maceration u. barrel fermentation experimented. Before fermentation, the natural sugar content of the must must be at least 144 g / l, which is 9% vol alcohol content equivalent. If one in bad years enrichment (Chaptalization) is approved, the alcohol content of the fermented wine must not exceed 12% vol. The white wines produced normally (without yeast storage) can also be used as Nouveau (Primeur) can be marketed from the third of November to Thursday after the harvest.
For the designation "sur lie" (on the yeast matured) on the bottle label, the wine must remain in contact with the yeast after fermentation at least until March 1st of the year following the harvest (see under lees ). This is reserved for the three higher appellations. This gives the wines a fresh and sparkling taste. Another requirement is lower yields. The bottling takes place immediately after the tapping without clarification or filtration, For even more full-bodied wines, storage takes place until November 30th.
Well-known producers in this area are Domaine de Beauregard, Domaine Bouffard, Domaine du Bois Bruley, Domaine de la Chambaudière, Château de la Chauvinière, Domaine Bruno Cormerais, Domaine Michel David, Donatien Bahuaud, Domaine de l'Ecu, Domaine de l'Errière, Château de la Ferté, Domaine Gadais Père et Fils, Gauthier, Domaine Guindon, Domaine de la Haute Févrie, Domaine du Haut Fresne, Domaine Landes des Chaboissières, Martin Luneau, Marquis de Golaine, Chateau de la Preuille, Sauvion, Domaine du Paradis.