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.
SAINT-VERAN
LA GRANDE BRUYÈRE

click on one of the vintages below for further information

2021   2022   2023  

100% Chardonnay.

Colour: Greeny-gold.

Bouquet: While young it has aromas of white fruits (peaches, pears), white and yellow flowers (acacia and honeysuckle, scotch broom). As it ages it becomes reminiscent of hazelnuts, grilled almonds, honey and gun-flint.

Palate: A dry wine which is also round, soft and fruity.

Ideal as an aperitif, with hors-d'oeuvres, delicate cooked meats, oysters, shellfish and fish.

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

Already very pleasant, this Burgundy white will keep for 5 to 8 years in the cellar.

This is the golden belt of the Pouilly-Fuissé vineyards, at the southern end of the Mâconnais. It is similar to Pouilly-Fuissé in its relief, production techniques and organoleptic qualities. 

The vineyards are planted on the middle Jurassic entrock limestone beds on the slopes of the Solutré range. It currently covers 420 hectares, with an average production of 25,000 hl. Steep slopes with east and south-east exposure at an average altitude of 200m to 350m.

"La Grande Bruyère" is located in the northern part of the appellation, in the commune of Davayé. The soil is marly limestone with siliceous stones, producing rich, powerful wines.<

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.