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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. 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.

click on one of the vintages below for further information


Village appellation from the Mâconnais region, embracing a number of villages from Prissé and Davayé lying to the North of the Rock of Solutré to Leynes, Chasselas, Chânes, part of Solutré-Pouilly and (of course) Saint-Vérand itself all lying to the south.
The appellation area spreads over 703 ha and produces only white wines.

Grape variety

100% Chardonnay.
The white Burgundie's king variety offers various sensations depending from the origin, the vintage or the vines age.


The appellation is split in two by its cousin Pouilly-Fuissé, and belongs to the same chain of hills as the Solutré rock. There, the soil is made of fossiliferous limestone that so perfect to grow Chardonnay. Depending on the slope, the terroir will be also made of grey marls (vineyards of Chasselas and Leynes) or marly limestones (vineyards of Prissé and Davayé. There are also in some vineyards, lots of “chailles” (clay with flint) that are very characteristic of the region.

Wine and food pairing

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

Serving temperature

Serve ideally between 10° and 12°C / 50°-54°F
As the wine gets older, the temperature of service will be slightly higher to enjoy all the aromas (not under 13°C -55°F)