Seiichi Saito is the man behind this exciting, new micro-négoce, a Japanese expat with Chinese origins 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. The wines reflect Seiichi’s unique journey in wine and gastronomy. They provide immediate enjoyment, combining bright fruit and pure, salivating energy that lingers on the palate. He 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.
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