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The name Antonin Rodet has been rhyming with Mercurey in the heart of the Côte Chalonnaise since 1875, when the house was founded by Antoine Rodet, known as Antonin. The Clos Rodet, a 17th Century bourgeois mansion situated in the heart of the village, is embodying the House’s historical heart, cellar and values. For decades, the visionary Rodet family did not hesitate to invest in one of the oldest terroirs in Burgundy and contributed to the business development of the House, brought the Rodet signature into international markets and enhanced its reputation to become a reference in Mercurey and far beyond the native region. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.

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This regional appellation may be cultivated throughout wine-growing Burgundy. The appellation covers a surface area of approximately 1,400 hectares.

The Aligoté grape is very famous in Burgundy and for a long time it's been only related to its use in the fabrication of the Kir (an Aperitif also very famous, made with Bourgogne Aligoté and Crème de Cassis, our regional blackcurrant liqueur).

But this varietal has been known in Burgundy since the 17th century, and it is increasingly considered as a qualitative grape and treated as such (low yields, vinification using oak barrels, etc).

Grape variety

100% Aligoté.

Vinification and maturing

The grapes were vinified in low-temperature stainless steel tanks so that we keep all the freshness and tension of the varietal in the wine. 
Then, the wine was aged on its lees in stainless steel tanks for about 6 months in order to get a little roundness in the wine and develop more complexity.

Wine and food pairing

Will be a great companion to slightly spicy or salty dishes such as meat, fried foods, chitterling sausages, seafood and goat's milk cheeses.

Ageing potential

2 to 3 years to appreciate its freshness.

Serving temperature

Serve ideally between 10° and 12°C / 50°-54°F.