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. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.
PULIGNY-MONTRACHET 2020

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100% Chardonnay.

Colour: bright and shiny white gold.
Nose: aromas of lemon, citrus in general, enhanced by delicate toasty and vanilla notes.
Palate: fresh and light in the mouth, with a good minerality and discreet woody notes. The finale is long and charming.

Drink ideally at a temperature of around 12°-14°C (53-57°F).

6 to 8 years.

Puligny-Montrachet is a village on the Côte de Beaune, located in the area producing the finest white wines of Burgundy: the Golden Triangle, which is demarcated by the villages of Meursault, Puligny-Montrachet and Chassagne-Montrachet.

The village supposedly holds its name from the Gallo-Roman era, when the first people settled and named it Puliniacus - the marsh house. The second name "Montrachet" was attached only in the end of the 19th century, to have a link with the Grand Cru that can be produced in the village.

The appellation spreads on 211,46 hectares and produces almost only white wines. About a third of the appellation (98,18 hectares) is ranked "Premier Cru" and those Premiers Crus contain 17 different Climats. The village also produced 5 Grands Crus.

Grapes were harvested by hand and carefully sorted to respect our rigorous selection process.

Once at the winery, the grapes went in a bladder press: squeezed from the inside of the press, they received an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.

The vinification and ageing then took place in wooden vats and barrels with a proportion of 40% new oak that will give more structure to the wine and bring soft tannins as well as woody notes.

The wine was aged on lees for 10 months; keeping the lees and stirring them occasionnaly to developp the complexity and aromas of the wine.