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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.


Domaine de la Bressande
click on one of the vintages below for further information
2016   2017   2018  


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 Domaine de la Bressande vineyard extends over 30 hectares and offers, in addition to Mercurey wines, upper quality wines from the Rully area :
- Rully village red (1,21 Ha) and Rully white (13,52 Ha)
- Rully Premier Cru Préaux red (1,49 Ha)
- Rully Premier Cru Chapitre red (0,18 Ha)
- Rully Premier Cru «Saint-Jacques» white (1,58 Ha)

Grape variety

100% Chardonnay.

Wine and food pairing

This wine will be perfect paired with charcuterie platters (ham or pâtés) or sea food (scallop-shells, salmon). It can also be drunk with hot first courses, such as quiches and pies, or with dry cheeses (goat’s cheese for instance).

Serving temperature

Serve ideally between 12° and 14° C / 54° and 57°F.