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.
L'ESPRIT D'ANTONIN
COTEAUX BOURGUIGNONS

click on one of the vintages below for further information

2020   2022   2023  

For this tribute cuvée, Chardonnay is blended with Aligoté. Not very common in the rest of the world, Aligoté covers 1500 hectares of the total Burgundian vineyards, in particular in the Côte Chalonnaise and Mâconnais.

Colour: pale gold with silver reflections.
Nose: appealing fruity aromas with nice, elegant wood and vanilla notes.
Palate: a rich, racy and very well-structured wine with white flowers and fruits flavors and a little touch of minerality on the finish.

Drink with charcuterie, white meats, fish or shellfish, sashimi and sushi. Great pairing also with asparagus, guacamole, spinach and cream, and goat or blue cheeses.

Serve at around 11°C. (52°F.) as an aperitif, or at 12-13°C. (54-57°F.) with food.

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

Coteaux Bourguignons is a quite new appellation in Burgundy, created in 2011, with a name that evokes terroir and expertise. A wine that allows consumers to gain access to high-quality pure Burgundy wines, offering to the wine-lover the joy of discovery, the pleasure of tasting and the opportunity to learn more about this famous region. 

Made from Chardonnay and Aligoté grapes on selected vineyards in the South of Burgundy around the geographical cradle of Maison Rodet, this cuvée is a tribute to the spirit of Antonin, the founder’s son, a forerunner and pioneer who first built the international renown of our House founded in 1875.

Grapes are pressed without destemming. The musts are vinified in temperature-controlled stainless-steeltanks enabling an alcoholic fermentation at about 18°C. (64°F.) which allows to conserve the maximum fruitiness and primary aromas of both grapes. Malo-lactic fermentation was 100% completed and the wine was then aged 4 months on fine lees to enable the wine to soften before the bottling with a gentle filtration.