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.
MARANGES PREMIER CRU
LA FUSSIÈRE 2021

click on one of the vintages below for further information

2021   2022  

100% Pinot Noir.

Colour: A lovely ruby colour, light and brilliant.

Bouquet: Fine, elegant nose with aromas of raspberries and cherries.

Palate: Lively and supple on the palate, with moderate tannins.

It is perfect with poultry, grilled or roasted red meat, and also goes very well with cheeses such as Brillat-Savarin or Chaource.

Serve ideally at a temperature of around 15-16°C.

This Premier Cru can be cellared for 5 to 8 years.

The Maranges vineyards form the link between the Côte-d'Or and the Saône-et-Loire. Although the production area is located in the Saône-et-Loire department, this appellation is an integral part of the Côte de Beaune.

The vineyards extend over the communes of Cheilly-les-Maranges, Dezize-les-Maranges and Sampigny-les-Maranges. The hilly landscape of Maranges is made up of hills, slopes and valleys.

The "La Fussière" climate has a predominantly marly soil: grey and blue marl covered with limestone scree. The hillsides face due south.

The grapes, harvested by hand, were carefully sorted in the vineyard and then in the winery. They were then completely destemmed before being placed in vats. Cold maceration (8-10°C) took place for 5-8 days, followed by alcoholic fermentation for 15 days in the presence of selected yeasts, with 2 punchings of the cap per day. The wine was then placed in oak barrels, with 100% malolactic fermentation and ageing for 12 months.

The vintage in Burgundy was particularly difficult for winegrowers and winemakers due to the changing and unpredictable weather conditions. The high temperatures at the end of February gave the vines an early start, but the historic frost in April damaged the young shoots and considerably reduced the future harvest.

Frequent rainfall from May to mid-August required constant vigilance on the part of winegrowers to combat disease and protect the grapes. Fortunately, flowering went well and veraison benefited from the return of sunshine from mid-August. However, the vagaries of the weather led to the development of outbreaks of disease, which were contained thanks to the tireless efforts of the winegrowers.

To guarantee quality, the fruit had to be carefully sorted both in the vineyard and on arrival at the winery. This vintage demanded a great deal of technical skill and special attention during vinification, with meticulous care taken to extract colouring matter, balance structure and aromatic expression in the red wines, and freshness, acid balance and aromatic potential in the white wines.