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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.

click on one of the vintages below for further information

Grape variety

100% Chardonnay.

Tasting notes

Colour: Very clear, very limpid with sometimes slight green reflections.

Bouquet: The nose reveal aromas of honey, almond paste and flint.

Palate: The mouth is frank, the attack is quite lively. It is an ideal wine for celebrations.

Wine and food pairing

Will be perfect with river fish in sauce, seafood or even white meats.

Serving temperature

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

Ageing potential

Drink now or keep in the cellar for the next three years.


This is the golden belt of the Pouilly-Fuissé vineyard, at the southern end of the Mâconnais. The Saint-Véran appellation is similar to it through its reliefs, its production techniques and its organoleptic qualities.

The clay-limestone soils of the Jurassic period allow a good expression of the Chardonnay grape variety, in the communes of the appellation area: Saint-Véran, Chânes, Chasselas, Leynes, Prissé and Davayé.  The vineyard faces East, South-East on steep slopes, at an altitude of 200 to 350 meters.

Saint-Véran is the youngest appellation in the Mâconnais since its creation decree dates from January 6, 1971. The current surface area is 420 ha for an average production of 25,000 hl.

Vinification and maturing

The grapes are harvested and sorted manually upon arrival in the cellar. The grapes are then pressed, the juice is left to settle for 24 hours, then at a controlled temperature, fermentation begins. Always at a temperature below 22°C. Both fermentations (alcoholic and malolactic) take place in stainless steel tanks.