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.
SAVIGNY-LES-BEAUNE
PREMIER CRU

click on one of the vintages below for further information

2022  

Pinot Noir.

Colour: Ruby with dark red highlights.

Nose: Cherry and strawberry, opening to more complex notes of spice, vanilla and empyreumatic aromas.

Palate: Powerful and harmonious on the palate, with predominantly black and red fruit flavours.

This Premier Cru goes perfectly with dishes in sauce, grilled and roasted red meats. It also goes well with poultry, pork and veal. It also goes well with washed-rind cheeses such as Époisses, Langres and Soumaintrain.

Ideally served at a temperature of 15-16°C. (59-61°F.).

This Premier Cru requires a few years' rest before opening. It can be kept on average for 10 years.

Savigny-Lès-Beaune is a village appellation in the Côte de Beaune, in the Côte-d'Or, with 22 Climats classified as Premier Cru. Like an unfolding map, the landscape widens between the Montagne de Corton and Beaune. The heights of the Côte de Beaune stand back a little on either side of a small river, the Rhoin. The vineyards are ancient. For a long time, it belonged to the Ducal estate, neighbouring abbeys and the Knights of Malta. The large castle in the heart of the village of Savigny dates back to the 14th century and is a sign of the legitimate claims of the cru.

The Appellation d'Origine Contrôlée was instituted in 1937. The village of Savigny benefits from a unique situation that gives rise to two different types of wine: the neighbouring slope of Pernand-Vergelesses produces mineral, fruity and elegant wines, while the other, located near Mont Battois, produces richer nectars with more structure.

The grapes were harvested by hand and sorted on arrival at the winery. 50% of the grapes were destemmed. Vinification then took place in open wooden vats, with a long maceration period (around 3 weeks) to extract as much as possible from the grapes. The cap was punched down twice a day during fermentation at a temperature of 30°C/86°F. Racking every 4 days. 16 months ageing in oak barrels (30% new oak).