"Seiichi Saito is the man behind this exciting, new micro-négoce... who studied at the wine school in Beaune in 2006, and then moved to Burgundy in 2008 to dig deeper. Before starting Petit-Roy in 2017, Seiichi spent time working with a few brilliant domaines such as Bize (where he worked with Patrick and the team for a couple of years), Mugnier, Rousseau and Leflaive. In 2014, he co-launched one of the most successful (and probably tiniest) restaurants in Beaune, La Lune, known for their cuisine of precision, elegance and pure umami indulgence... Seiichi managed to buy 2.1 ha of regional appellations which he works biodynamically. He complements the range with purchased grapes from friends in "modest" appellations.... He is fond of whole cluster for reds, prefers to limit extraction with pump-overs and a few, gentle punch-downs towards the end of alcoholic fermentation, uses minimal SO2 during or post élevage, or prior to bottling. He very rarely adds SO2 at vinification, and prefers to bottle without fining or filtration. Vinification (reds): Usually 100% whole cluster though some cuvées may be partially or entirely de-stemmed, indigenous yeast fermentation with no added SO2 and very few punch-downs/pump-overs, malos done before de-vatting. Aged in barrel for 12 to 18 months, no fining, no filtration. Minimal SO2 adjustments during élevage and bottling if needed."

About the wine:

From a single plot farmed biodynamically by Seiichi. 

100% whole cluster, minimal SO2 addition before vinification, 3-day cold maceration at 12 degrees C, semi-carbonic maceration and ambient yeast fermentation in tank, gentle punch-downs at the end of fermentation, malolactic conversion simultaneously during alcoholic fermentation, aged for 12 months in used barrels and for an additional 3 months in tank, no fining, no filtration, SO2 added when racked to tank and before bottling (20-50 ppm total at bottling).