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-VILLAGES
VIEILLES VIGNES

click on one of the vintages below for further information

2023  

Chardonnay.

Colour: Pale gold with green highlights, bright and limpid.

Nose: Floral and fruity aromas, complemented by delicate citrus nuances and subtle toasted and lightly grilled notes.

Palate: Well-balanced, with pronounced fruit and floral characteristics. Fine minerality and delicately integrated oak notes enhance the overall elegance and complexity.

Will be perfect served as an "apéritif" wine with salty finger foods such as chips, crackers, peanuts and olives. Enjoy also with poultry or veal in cream sauce, creamy risotto with meat and all fish.

Serve chilled between 10°C and 12°C. (50-54°F.)

Already delicious, this wine can age 3 to 5 years in good storage conditions.

The Mâconnais is in the southern part of Burgundy, stretching from Tournus to the southern boundary of Saône-et-Loire.

This vineyard of almost 3,500 hectares specialises in white wines: Mâcon-Villages, Saint-Véran, Pouilly Fuissé and Pouilly-Vinzelles.

The geographical area covers the whole of the Mâcon arrondissement, but there are 43 communes where a specific demarcation defines the Mâcon-Villages appellations. The sheer size of the vineyard, with its variety of soils and microclimates, makes it possible to offer a wide range of Mâcon blancs.

This wine is produced from vines that are over 35 years old.

The grapes are gently pressed using pneumatic presses, after which the must is cold-settled at low temperature. Fermentation takes place in temperature-controlled stainless steel tanks to preserve the freshness and characteristic fruit-driven aromas of Chardonnay. The wine undergoes alcoholic fermentation with selected yeasts, followed by spontaneous malolactic fermentation. Part of the blend is matured in oak barrels for several months, while the remainder is aged on fine lees in stainless steel tanks.