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.
SANTENAY PREMIER CRU
BEAUREGARD

click on one of the vintages below for further information

2017   2018  

100% Chardonnay.

Colour: Pale gold yellow colour with green reflects.
Bouquet: The bouquet is very elegant offering aromas of white flowers and mineral notes, delicately woody.
Palate: On the palate, this is a lively and fresh wine with nice structure and delicate flavors: fruity (citrus), flowery (acacia) and mineral notes. A very racy wine, refined, well balanced and rich with a very long persistancy.

This elegant white Burgundy will be delicious on its own, as an aperitif, but also with grilled salmon, crustaceans and white poultry.

Serve idealy at a temperature of about 14°C. (57°F).

Can be kept in the cellar and appreciated from 5 to 8 years after the vintage.

Santenay wine is produced in the communes of Santenay and Remigny in Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Santenay may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety.

The production consists of almost 85% red wine, and a little over 15% of white wine. There are just Premier Cru vineyards within the Santenay AOC.

The higher ground is grayish limestone while the slopes lower down are composed of marl and calcareous rock from the middle Jurassic.

100% handmade harvest. At their arrival in the cellar, the grapes are immediately pressed and settled in thermo-regulated stainless steel tank during 24 hours. A racking separate the bad lies to the clear juices. These juices are then placed in 228 L. barrels for the alcoolic fermentation using Burgundian selected yeasts. Maturing process 100% in barrel (35% new ones) during 11 months.