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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.


Château de Rully
click on one of the vintages below for further information
2010   2011   2012   2013   2014   2015   2016   2017   2018   2020  


Antonin Rodet is the exclusive winegrower and distributor of this ancient fortified Chateau dating back to the 12th Century has remained the property of the same family since its origins and today is the symbol of the village of Rully.

The origin of "La Pucelle" comes from the way the land was divided in the family: the youngest daughter (a virgin in comparison with her elder sisters) was also given a plot as an inheritance.

The vineyard estate covers nowadays over 12 hectares, producing about 60% of Premiers Crus.

Rully 1er Cru La Pucelle covers 1.6ha (around 4 acres).

Grape variety

100% Chardonnay.


Subtle differences in the wines are due to differences in soil, exposure and altitude, all of which vary considerably hereabouts. At heights of 230-300 metres, the hill-slopes produce wines which can compete with the best wines of the nearby Côte de Beaune. The Chardonnay grape prefers a clay-limestone soil.

Vinification and maturing

The grapes are hand harvested then pressed in a pneumatic press. After a racking of the must, the alcoholic fermentation and the maturation are carried out 100% in oak barrels (20% new oak barrels) during 9 months. The malolactic fermentation is completed at 100%.

Tasting notes

Visual: Luminous and bright gold with silver plated reflections

Nose: Dried fruit and citrus hints.

Palate: Full bodied and rounded. The attack is clean and leads into woody flavours, gradually giving way to vanilla and lemon. The finish is long and generous.

Wine and food pairing

Enjoy with cold cuts, hot first courses (quiches, tarts served hot…), seafood, shellfish (salmon…), fine fish or white meats in light sauces, fine cheeses, poultry in sauce

Ageing potential

5 years in average.

Serving temperature

Serve ideally at around 12°-14°C. (54-57°F.).