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.
VIRÉ-CLESSÉ 2021

click on one of the vintages below for further information

2021   2022   2023  

100% Chardonnay.

Visual: clear and shiny pale gold.

Nose: very fruity, with citrus and white fleshed fruits notes. It also displays fresh aromas of mint and fern. 

Palate: fresh and lively in the mouth, with a round finish. It is a sound and supple wine at the same time.

This wine will be perfect paired up with creamy dishes, such as veal stews, or steamed fishes and even goat cheeses.

Ideally serve between 11 and 13°C (52-55°F).

Can be enjoyed in its youth for its fruitiness. More complex aromas and flavours such as quince jam will develop with time. It will be able to age for 5 to 8 years.

A communal appellation created in 1999, producing exclusively whites from nearly 391 hectares. Viré-Clessé is the first Village appellation to be created from outstanding terroirs within the AOC Mâcon-Villages. Viré and Clessé are two communes in southern Burgundy, located between Tournus and Mâcon.

The cru is made up of two north-south slopes, bounded by the Bourbonne and Mouge valleys. They are made up of Bajocian limestone with entrochs and Oxfordian (Jurassic) marl-limestone strata. Other land at the bottom of the slopes is made up of "chailles" clay (sandstone pebbles), facing east and well drained.

- Steep slopes,
- East, south-east exposure,
- Altitude 200 m to 400 m.

The grapes are gently pressed to extract the highest quality juice possible. The resulting must is placed in a temperature-controlled vat for settling (12 to 24 hours). This settling operation is crucial in our quest for aromatic purity. The must is then racked and placed in temperature-controlled stainless steel vats (16-18°C) for alcoholic fermentation. Ageing in stainless steel vats on lees (80%) and in oak barrels (20%) for 8 to 10 months.

The vintage in Burgundy was particularly difficult for winegrowers and winemakers due to the changing and unpredictable weather conditions. The high temperatures at the end of February gave the vines an early start, but the historic frost in April damaged the young shoots and considerably reduced the future harvest.

Frequent rainfall from May to mid-August required constant vigilance on the part of winegrowers to combat disease and protect the grapes. Fortunately, flowering went well and veraison benefited from the return of sunshine from mid-August. However, the vagaries of the weather led to the development of outbreaks of disease, which were contained thanks to the tireless efforts of the winegrowers.

To guarantee quality, the fruit had to be carefully sorted both in the vineyard and on arrival at the winery. This vintage demanded a great deal of technical skill and special attention during vinification, with meticulous care taken to extract colouring matter, balance structure and aromatic expression in the red wines, and freshness, acid balance and aromatic potential in the white wines.