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 17^th 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.
BOURGOGNE
PASSE-TOUT-GRAINS

click on one of the vintages below for further information

2022  

Pinot Noir, the king of the great red wines of the north of the region, is blended with Gamay, famous for the fruity qualities it lends to South of Burgundy and Beaujolais wines.

A great companion to charcuterie, kebabs, oeufs en meurette, stuffed tomatoes, pan-fried salmon, courgette pie, fondue bourguignonne, roast veal, snails, poultry and simple cheeses.

Serve ideally at a temperature of 12-14°C. (54-57°F.).

Light and tasty, this wine is best drunk young. But it will keep well for 2 to 3 years after the vintage.

The Bourgogne Passe-Tout-Grains appellation is awarded only to red and rosé wines, covering 250 ha of vines.

These wines are made from a blend of Pinot Noir and Gamay grapes. Pinot Noir must account for at least a third of the total quantity. A good Passetoutgrain generally contains half of each grape variety, giving a lively, well-structured wine that is best enjoyed in its youthful fruity splendour.

The grapes come from vines grown in a variety of soils, with chalky hillsides (sometimes chalky or Kimmeridgian) in the north, marly chalk in the Côte d'Or and clayey marl with hints of granite in the Saône et Loire.

The grapes are not destemmed to encourage intracellular fermentation, which produces elegant, light aromas. Vatting lasts 10 to 12 days. Alcoholic fermentation and maceration take place at a controlled temperature in open vats (punching down twice a day). The grapes are then pressed and the juice put into vats for malolactic fermentation. The wine is bottled in the spring to preserve its aromas.