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.
MÂCON-AZÉ 2022

click on one of the vintages below for further information

2022   2023  

100% Gamay Noir.

Colour: from cherry to dark ruby via deep garnet.

Nose: accents of small red and black fruits (gooseberry, bilberry) blended with notes of underbrush, mushroom, fruit-pit and animal.

Palate: fruity, rich, hearty, fleshy and easy to like. Both the wine's structure and texture are excellent.

Drink with all delicatessen, charcuterie, grilled and roasted meats, burgers, tapas, wbut alos mixed summer salads and cheeses.

Serve ideally at around 15°C. (59°F.)

Mâcon-Azé will be fresh and lively in its youth, and gain in smoothness after about two to three years.

Mâcon-Azé is a regional appellation from the Mâconnais wine-growing district (Saône-et-Loire) in southern Burgundy.

The name of the commune of origin, in this case AZÉ, may be added to the label after the name MÂCON, attesting that the wine is made from vines grown in the delimited area of the 20 producing and grouped communes.

The appellation is grown on 16 ha of red vines (74 ha of white vines).

- The soils are very stony, carbonated and shallow (east), but also clay-loam on a marl-limestone substrate (south and west).
- Gentle to steep slopes.
- Altitude between 250 and 440 m.

The grapes are destemmed for maximum fruitiness. Maceration and fermentation take place in stainless steel vats at a controlled temperature (30°C), with punching down of the cap twice a day during alcoholic fermentation and a few pump-overs to extract all the compounds from the grapes. Malolactic fermentation is carried out at 100% to soften the wine and reduce its acidity. In order to obtain fruity aromas, the wine is matured in vats for around 6 months.

Uncertain weather conditions all the year long, but mild in the end throughout the season!

The harvest, running from 25 August to 16 September. The grapes were beautifully healthy, with varying degrees of ripeness depending on the exposure.

Balanced, honest white wines. Maturing ought to bring just the right degree of roundness to red wines with varying qualities, depending on the maturity of each plot. We have both sophisticated, fruity red wines with a good Burgundy tension as well as rich, warmer ones.

A pleasant vintage in terms of quality with excellent yields for both whites and reds.

The vinification choices have been crucial as to whether to favour acidity or the alcoholic degree.