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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 17th 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
click on one of the vintages below for further information
2022   2023  

Grape variety

100% Chardonnay.

Tasting notes

Colour: pale gold with green hues.

Nose: white flowers and white fruits aromas with pleasant notes of fresh almonds.

Palate:
 a 
supple and charming wine in the mouth with flavours of white peach, lemon and a beautiful minerality.

Wine and food pairing

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.

Serving temperature

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

Ageing potential

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

Origin

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.

Vinification and maturing

Grapes are gently and slowly pressed in pneumatic presses, then the must is settled at low temperature. Fermentation is in temperature controlled vats so to preserve the freshness and natural fruitiness of the grape. The wine undergoes alcoholic fermentation, malolactic fermentation and then matures for 6 to 8 months on fine lees in stainless steel vats.