• Français
  • English

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.


Château de Rully
click on one of the vintages below for further information


Antonin Rodet runs the vineyard of this ancient fortified Château dating back to the 12th Century, symbol of the village of Rully, and property of the same family since its origins. 12 hectares, of which one third are Premiers Crus, producing about 80% white wines.

Rully is a communal appellation made up of 23 Premiers Crus climats. White Rullys spread on a 261 ha area - including 68 ha of Premiers Crus - whereas red Rullys are produced on a 116 ha area of which 28 are Premiers Crus.
Rully was named after a rich roman, Rubilius, who built a villa and founded the village during the roman occupation. It was at first named Rubiliacum and it evolved through the years to become the current Rully.

The name "La Bressande" could mean "the land facing the Bresse" or the land belonging to or grown by an inhabitant of the Bresse.

La Bressande is a 2.6 ha monopoly.

Grape variety

100% Chardonnay.


The Chardonnay grape really blossoms on this clay and limestone soils: it brings out all its freshness and fruity aromas. The vines in the Clos have the ideal exposure: the South-East orientation allows the vines to get the maximum amount of sunlight and heat, resulting in good maturity levels and a good balance between sugar and acidity. 

Vinification and maturing

Grapes were harvested by hand, carefuly sorted and put into boxes, to avoid bruising or crushing. Once at the winery, the grapes go in a bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.
Then, the must is racked for 24 hours to be clarified before starting fermentation.
Vinification takes place for a part in stainless steel tanks. Once the alcoholic fermentation is achieved, the wine is casked for an 8-month ageing period in oak barrels on thin lees. Stirring is occasional (twice a month) until the malolactic fermentation. It prevents the wine from oxydation and helps developing complexity.
To complete the ageing process, we use a proportion of 25% new barrels to give more structure to the wine and bring rounded tannins. 

Tasting notes

Color: Shiny gold
Nose: Floral nose with a hint of honey aromas mingled to a very discreet and elegant oakiness.
Palate: Rich and complex wine with a good mineral frame; flavors of honey and acacia blossom stand out. Very good texture and length in the mouth. 

Wine and food pairing

Enjoy ideally with cold cuts, seafood (shellfish, crustaceans), hot first courses, fine fish or white meats in sauces. It can also beautifully enhance fine, dry or goat cheeses.

Serving temperature

Serve between 12° - 14° C  (54 ° - 57° F).