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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.

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2020   2021  


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

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.

Grape variety

100% Chardonnay.

Vinification and maturing

Chardonnay grapes have been harvested by hand, sorted and went through a cold settling of 24 hours at 8°C.
Te juice was then put in oak barrels (30 % new oak, 70% one year old barrels) for both the fermentation alcoholic and the malolactic and then aged 12 months with the lees.

Wine and food pairing

Drink on its own, as an aperitif, or with cold cuts, starters, delicatessen, shellfish and noble river fishes.
It will also be a great companion to goat cheeses or Gruyère, French Comté or Cîteaux.

Ageing potential

Drink from now or keep it 4 to 6 years after the vintage in good cellaring conditions.

Serving temperature

Serve at a temperature of average 12 to 13°C (53 -55°F).