Maison Petit-Roy

Location: Chorey-les-Beaune, Côte de Beaune, Burgundy
Size: 2.1 hectares 
Varieties: Aligoté, Chardonnay, Altesse, Pinot Noir
Viticulture: Seiichi’s own vineyards are farmed using biodynamic methods; no pesticides or herbicides are used. Purchased grapes are always farmed without pesticides or herbicides; some are farmed biodynamically.
Vinification: Whites – directly pressed, lightly decanted (12 hours), ambient yeast fermentation (usually lasts 2 months) in barrels with no added sulfur. Aged in barrels for about 11 months, racked with minimal sulfur added. No fining, no filtration, bottled before the next harvest. Reds – usually 100% whole cluster though some cuvées may be partially or entirely de-stemmed. Indigenous yeast fermentation with no added sulfur 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 sulfur additions during élevage and bottling if needed.

Petit-Roy is a relatively new and quite exciting venture started by Seichii Sato, 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, Mugnier, Rousseau and Leflaive. In 2014, he co-launched one of the most successful (and probably tiniest) restaurants in Beaune – La Lune,  which is known for its cuisine of precision, elegance and pure umami indulgence.
Acquiring vineyards in Burgundy is a difficult task, but Seiichi has managed to buy 2.1 hectares of regional appellations, which he works biodynamically. He complements the range with purchased grapes from friends in “modest” appellations. In terms of vinification, he is fond of whole cluster for reds, and he prefers to limit extraction with pump-overs and a few gentle punch-downs towards the end of alcoholic fermentation. He uses minimal sulfur during or post élevage, or prior to bottling. He very rarely adds sulfur at vinification, and prefers to bottle without fining or filtration.
The wines reflect Seiichi’s unique journey in wine and gastronomy. They provide immediate enjoyment, combining bright fruit with pure, salivating energy that lingers on the palate.