Pneumatic pressing and static settling at cold temperature during 24 hours. Fermentation in stainless-steel vats at controlled temperature (between 18 and 20°C) to preserve the fruit. Bottling after 6 months aging on lees in stainless-steel tanks.
Generous mouth with flavours of very ripe fruits, supported by a good minerality. Great length on the palate.
Delicatessen, fish in sauce, creamy fishes, white meats, fine cheeses
Antonin Rodet is rooted at heart of Cote Chalonnaise since 1875 at times of phylloxera occurring in vineyard. From generation to generation, Rodet's generations are fierce defenders of the vineyard of Southern Burgundy. They cultivate the vineyards of the Château de Rully and Château de Mercey. Their white wines are distinguished by purity and harmonious balance, while red wines are easily discernible by their consistent structure and strong aromatic potential.