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.
MACON

click on one of the vintages below for further information

2022   2023  

100% Gamay.

Colour: elegant red, shiny with purple reflections.

Nose: aromas of tart berries such as redcurrant or raspberry and red fruit coulis.

Palate: fruity and spicy flavours (cinnamon, pepper) on a velvety and delicious structure.

Drink with cold meats, snails, roast meats and mild-flavoured cheeses.

To best enjoy its flavours, serve ideally between 12°C and 14°C / 54°-57°F.

This wine can be opened now or kept in the cellar for the next three years in good conditions.

The Mâconnais is the soul of Southern Burgundy. It stretches for some forty kilometres from the Côte Chalonnaise to the Solutré rock. Between the Saône and Grosne rivers, valleys and hillsides are home to vineyards.

Wines from the Mâcon appellation, whether red or rosé and whether made from Pinot Noir or Gamay noir à jus blanc grapes, are limited to the arrondissement of Mâcon and 11 neighbouring communes. They may also be labelled with the name Mâcon plus the name of their commune of origin.

The appellation is cultivated on 350 ha of red and rosé vines (3800 ha of white vines).

- The soils are predominantly limestone, with some granite outcrops.
- South-east and east facing.
- Gentle to steep slopes.
- Altitude between 100 and 400 metres.

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.