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.
CHÂTEAU DE RULLY
RULLY PREMIER CRU
MOLESME

click on one of the vintages below for further information

2008   2010   2012   2013   2014   2015   2016   2017  

100% Pinot Noir.

Colour: brilliant ruby-red
Nose: aromas of black cherry, licorice and tobacco.
Palate : fresh mouth with nice oak aromas, spicy flavors, licorice and cherry.

Enjoy ideally with red meats or poultry in sauce, grilled meats or cheeses

Serve ideally at a temperature of 15-16° C.

Ready to drink, this wine will age easily 5 years 

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 grapes are hand harvested then totally destemmed. The alcoholic fermentation and the maturation are carried out in temperature controlled in stainless steel tanks. The cap is punched down twice a day during the alcoholic fermentation. The maturation takes place during 13 months in oak barrels (40% new oak, 60% in 1 to 3 year old oak barrels).