Domaine Petit-Roy
Seiichi Saito, born in China and raised in Japan, embraced his passion for the vineyard after extensive studies in pedology. His career began in 2005 with an internship in a local estate, marking the beginning of a fascination for wine. After working at the Simon-Bize estate, Anne Claude Leflaive, Armand Rousseau, Jacques Frédéric Mugnier and trained at the CFPPA de Beaune, Saito, originally destined to return to Japan, decided to stay in France. He explored various activities related to wine, including the creation of the restaurant La Lune in Beaune, but the desire to become a winemaker grew and persisted.
In 2016, Seiichi Saito made his dream come true by creating the Petit-Roy estate. Armed with rudimentary equipment, he operates a small vineyard of 1.3 hectares, with additional purchases of grapes for the cuvée Côte de Nuits, adopting an organic approach. Most of its reds, with the exception of Bourgogne L'Orme, are vinified in whole clusters, marked by precision and instinct. In order to avoid any markings by wood, Saito does not use new barrels for breeding, preferring a slight sulfitage during this phase to prevent aromatic deviations.
The whites, favoring for them an aging in old barrels to preserve the expression of the terroir, are distinguished by their density, balance and remarkable mouth touch.
Petit Roy, a promising newcomer, deserves to be discovered before his fame restreigne his offer, because his production is limited.
In 2016, Seiichi Saito made his dream come true by creating the Petit-Roy estate. Armed with rudimentary equipment, he operates a small vineyard of 1.3 hectares, with additional purchases of grapes for the cuvée Côte de Nuits, adopting an organic approach. Most of its reds, with the exception of Bourgogne L'Orme, are vinified in whole clusters, marked by precision and instinct. In order to avoid any markings by wood, Saito does not use new barrels for breeding, preferring a slight sulfitage during this phase to prevent aromatic deviations.
The whites, favoring for them an aging in old barrels to preserve the expression of the terroir, are distinguished by their density, balance and remarkable mouth touch.
Petit Roy, a promising newcomer, deserves to be discovered before his fame restreigne his offer, because his production is limited.
