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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
2017   2018  

Grape variety

100% Chardonnay.

Tasting notes

Colour: Light gold colour

Bouquet: Expressive nose of minerals and white flowers, very balanced with notes of honey suckle and white pepper

 Full attack on citrus fruit, with toasted aromas. The wine is full fruited in the mouth, with a lots of freshness, a vivacious elegance and persistence. A quite lively, mature, well-structured and harmonious wine.

Wine and food pairing

To be enjoyed as an aperitif or as an accompaniment to poultry with cream sauce, veal blanquette or a mild cheese platter.

Serving temperature

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

Ageing potential

Can be kept in the cellars for 6 to 8 years, in good storage conditions.


Savigny-lès-Beaune wine is produced in the commune of Savigny, in the famous Burgundian Côte de Beaune.

The Appellation d'origine contrôlée (AOC) Savigny-lès-Beaune may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety. The name of the appellation is sometimes written simply as Savigny, without the lès-Beaune part.

The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine. There are no Grand Cru vineyards within Savigny-lès-Beaune. 

The Premier Cru vineyards, called "les Vergelesses" are located at the borderline between the towns of Pernand and Savigny, with southern exposure.

Vinification and maturing

Hand harvested followed by bunch selection. The juices are cooled then settled. The musts are then matured in casks and vats during fermentation and follow the same vinification process as the great Burgundy wines. Stirring and ageing over lees.