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.
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. As a regional appellation, l’Esprit d’Antonin Coteaux Bourguignons comes from selected vineyards in the South of Burgundy, mainly from the Côte Chalonnaise, historical and geographical cradle of Maison Rodet.
Chardonnay, the white Burgundie's king variety is the main grape used for this special tribute cuvée, blended with Aligoté, a grape known in Burgundy since the 17th century. Not very common in the rest of the world, Aligoté covers 1500 hectares of the total Burgundian vineyards in the North and in the South of the region, in particular in the Côte Chalonnaise and Mâconnais.
The vines, facing South and South-East, grow mainly on limestone soils often combined with marl and clay.
Grapes are pressed without destemming, about 140 kg of grapes are required to produce 100 litres of wine. 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.
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.
Ready to drink now, can be kept 2-3 years.
Serving temperature about 11°C. (52°F.) as an aperitif, or at 12-13°C. (54-57°F.) with food.