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.
GIVRY PREMIER CRU

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2023  

100% Pinot Noir.

Colour: brilliant carmine et off by purplish highlights.

Bouquet: expressive, full of red and even black fruits.

Palate: the structure is firm and the fine tannins will become rounder with the age. This is a wine with an assertive character.

Drink with pâtés, pies, and terrines, as well as cured ham and fine charcuterie. Its distinction and solid construction are calculated to please meat-lovers: lamb shoulder, beefsteak, braised veal, stewed poultry, or a roasted fattened hen.

Best served at around 14-15°C. (57-59°F.).

5 to 10 years.

Givry is a village appellation of the Côte Chalonnaise district, in the French dept. of Saône-et-Loire, in the South of Burgundy, including 26 Premiers Crus « climats ». This wine was the favourite one of the French King Henri IV (1553-1610).

It is produced in the communes of Givry (with its hamlets Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles – a corner of Paradise for wine-growing, surrounding what has been a fortified location since the Middle Ages. The AOC dates from 1946.

Brown soils derived from the decomposition of Jurassic Oxfordian limestone and clayey limestone. Most of the vines face east/south-east or due south, and are situated at altitudes of between 240 and 280 metres.

The grapes are hand harvested and sorted. Then a traditional Burgundian vinification is occured with temperature control, regular punching down and pumping overs. Vatting for 10 to 15 days, then the mut is slowly pressed. The resulting juices are then placed into oak barrels (including 20% of new ones) for ageing. A light filtration is made before the bottling.