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.
COTEAUX BOURGUIGNONS

click on one of the vintages below for further information

2022   2023  

100% Gamay.

Colour: Deep garnet-red with purplish highlights.

Nose: Intense, with aromas of very ripe red fruit and black fruit such as burlat, raspberry, blackcurrant and bilberry, combined with a hint of roasting and spice.

Palate: Fleshy, fruity and spicy on the palate. The tannins are present, yet mellow and complex.

Ideal with a plate of charcuterie, pasta, couscous, beef stew, grilled or roasted meats, and cheese such as the French Camembert and Brie.

Ideally served at 15-16°C. (59-61°F.) as an aperitif or at 17-18°C. (62-64°F.) with food.

Ready to drink now, can be kept 2-3 years.

The Coteaux Bourguignons appellation area merges with that of the Burgundy appellation. It covers around 300 hectares and 384 communes, stretching from the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise.

The Coteaux Bourguignons appellation exists for red, white and rosé wines. The special feature of this appellation is that it can be produced from a blend of grape varieties. Our grapes come from the Côte de la Beaune, Côte Chalonnaise and the north of the Mâconnais.

- Terroirs made up of clay and marl with hints of granite.
- Hilly terrain.
- South-east and south-facing.
- Altitude: 250 to 600 metres.

The grapes are 30% destemmed and macerated for 15 days with regular pumping over and racking. Temperatures are kept between 25 and 28°C, then lowered after pressing to preserve the aromas. The wine is matured in stainless steel vats and partially in wood to balance the fruity and woody aromas. Malolactic fermentation is complete to soften the wine and reduce its acidity before bottling.