Petit Roy

History of Domaine Petit Roy

The story of Domaine Petit Roy is one of a calling forged off the beaten path. Born in China and raised in Japan, Seiichi Saito discovered the world of winegrowing at 22, after extensive studies in pedology introduced him to soil science. His first internship at a local estate in 2005 was the turning point: fascinated by the complexity of wine, he decided to leave Japan for Burgundy and learn his craft from some of its finest producers. He trained at the Beaune wine school, then worked at Simon-Bize, Jacques-Frédéric Mugnier, Armand Rousseau, and Anne-Claude Leflaive, legendary names where he developed uncompromising standards for quality and the expression of terroir. In 2014, he co-founded La Lune in Beaune, a discreet restaurant acclaimed for its precise cooking and sense of umami. But his desire to make wine kept growing. In 2016, Seiichi Saito took the leap and founded Domaine Petit Roy in Chorey-les-Beaune, starting with rudimentary equipment and a 1.3-hectare parcel. From the first harvest, his wines drew enthusiasm from professionals and enthusiasts alike: with no settling-in period, the estate emerged as one of the Côte de Beaune’s most exciting new discoveries.

Since then, Petit Roy has gradually expanded its own vineyard holdings to 2.1 hectares, supplemented by grapes purchased from nearby growers who share the same farming convictions. The estate’s very name, expressing a deliberate modesty, contrasts with the ambition for quality behind every cuvée it produces. In just a few vintages, Seiichi Saito has become a leading figure in Burgundy’s new wave, recognized both in France and internationally.

Terroirs and Vines of Domaine Petit Roy

Domaine Petit Roy’s vineyards extend across several emblematic villages of the Côte de Beaune and Hautes-Côtes, offering a remarkably diverse range of terroirs. The estate’s own parcels are concentrated around Chorey-les-Beaune and Pommard, on clay-limestone soils with a strong clay component that favor a deep expression of Pinot Noir. In Pommard’s Les Lormes lieu-dit, the estate’s oldest vines root in damp, clay-rich earth that gives the wines distinctive density and substance. Purchased grapes come from carefully selected parcels: in Savigny-lès-Beaune’s Les Boutières lieu-dit, clay-limestone and marly soils bring out the minerality of Chardonnay and Aligoté. In Échevronne, the southwest-facing En Nair and Les Perrières parcels, on well-drained clay-limestone ground, lend remarkable freshness and tension to Bourgogne Aligoté Fusion. In Saint-Romain’s En Chevrot climat, a high-altitude plateau with well-drained clay-limestone soils is home to Chardonnay of great finesse. In Nantoux’s Les Ronsins, southwest-facing slopes of hard limestone and clay yield Pinot Noirs that are both fresh and deep. Finally, in Fussey, the En Maimbey lieu-dit, at the top of a naturally drained slope, supplies the grapes for Hautes-Côtes de Beaune Mainbey.

The entire vineyard is farmed biodynamically, without official certification but with rigorous adherence to its principles: biodynamic preparations, working the soil by hand, following lunar calendars, and, above all, tending to each vine individually. Seiichi Saito believes that vines do not need certification to be healthy: what matters is the close relationship between the winegrower and the land. This approach yields grapes of exceptional quality, with controlled yields that naturally concentrate the expression of each Burgundian terroir.

Winemaking at Domaine Petit Roy

Seiichi Saito’s winemaking philosophy rests on one fundamental principle: intervene as little as possible so that the terroir and vintage can express themselves freely. For the red wines, whole-cluster fermentation, without destemming, is favored for almost every cuvée, except Bourgogne Les Lormes, which is fully destemmed. The grapes are cooled to 12°C before fermentation, which relies exclusively on the native yeasts naturally present on the berries. Maceration is gentle, with very little punch-down, done delicately at the end of alcoholic fermentation to avoid overextraction. Malolactic fermentation occurs naturally before the wine is transferred to barrel. Aging lasts 12 to 18 months exclusively in used barrels, with no new oak, so the wines are not marked by woody flavors. The reds are neither fined nor filtered. Sulfur additions are kept to an absolute minimum and, if needed, are made when the wine is racked into tank and before bottling.

For the white wines, the grapes are gently pressed in a pneumatic press, then the juice is settled at low temperature for 12 hours. The long fermentation, lasting around 60 days, takes place with native yeasts in used 228-liter Burgundy barrels. Aging on fine lees averages 11 to 12 months in barrel, followed by 3 to 5 months in tank before bottling. The white wines are lightly filtered in some cases and receive very small doses of sulfur to preserve their aromatic freshness. This precise, minimalist approach produces wines of great transparency, each cuvée clearly expressing where it comes from and who made it.

The wines of Domaine Petit Roy

Bourgogne Aligoté "Fusion": The estate’s flagship cuvée, Aligoté Fusion is made from grapes grown in three distinct parcels: Les Boutières in Savigny-lès-Beaune, with clay-marl soil, and Les Perrières and En Nair in Échevronne, with cool clay-limestone soil. This lively, taut white reveals aromas of lime, white flowers, a hint of cream, and a saline touch on the finish. It is one of the most exciting interpretations of Burgundian Aligoté, both approachable and profound.

Hautes-Côtes de Beaune Blanc "Mainbey": Made from Chardonnay grapes purchased from the En Maimbey lieu-dit in Fussey, on a south-facing slope with well-drained clay-limestone soils. The grapes are pressed, fermented slowly with native yeasts, then aged for 12 months in used barrels and 3 months in tank. This white offers appealing mineral freshness and well-judged tension, typical of the higher slopes of the Côte de Beaune. Formerly sold under the Bourgogne Hautes-Côtes de Beaune Blanc label.

Bourgogne Blanc "Challenge": A blend of Chardonnay from parcels in both the Côte de Beaune and the Côte de Nuits, this cuvée offers a broader view of Burgundy’s terroir. Fermented with native yeasts in used barrels, Challenge is a full, fruity, balanced white, ideal for discovering Petit Roy’s style through its white wines.

Bourgogne Blanc "Les Boutières": This Chardonnay comes from the Aux Boutières lieu-dit in Savigny-lès-Beaune, where Seiichi himself farms the clay-limestone and marly soils biodynamically. After pressing and fermentation with native yeasts in Burgundy barrels, the wine is aged for 11 months in used barrels, then 3 to 5 months in tank. It reveals notes of ripe lemon and apricot and a chalky minerality on the finish, with appealing richness linked to the soil’s clay content.

Côte de Beaune Blanc "Les Monsnières": Chardonnay from a 0.34-hectare parcel in the Les Monsnières lieu-dit in Beaune, on a southwest-facing slope with highly calcareous soils. The grapes are pressed directly into used 228-liter barrels, fermented for two months, then aged for 12 months in barrel and 3 months in tank. Production is limited—around 1,400 bottles, depending on the year—making it one of the estate’s most sought-after cuvées.

Pernand-Vergelesses Blanc "Les Combottes": Chardonnay from the village of Pernand-Vergelesses, made according to the same principles of long fermentation and aging in used barrels. This Côte de Beaune white stands out for its freshness and pronounced minerality, typical of an appellation perched above the vineyards around Beaune.

Saint-Romain Blanc "En Chevrot": Chardonnay from a high-altitude plateau parcel (0.28 hectare) in Saint-Romain, a cool site with well-drained clay-limestone soils and a strong limestone influence. Pneumatically pressed, fermented for 60 days with native yeasts, then aged for 12 months in barrel and 3 months in tank. This high-altitude white stands out for its remarkable freshness, tension, and crystalline minerality, making it one of the range’s understated gems.

Mon-Altesse (Vin de France): An unconventional, bold cuvée from the estate, made with Altesse, a grape variety native to Savoie. Here it comes from parcels in the Bugey, on limestone and marl soils. Seiichi buys the grapes from local growers who farm naturally. The wine has a distinctive aromatic profile: notes of hazelnut, citrus, and tea flowers, with persistent salinity on the palate, for a result as original as it is captivating.

Fleurie "Passion": The estate’s first venture into Beaujolais, beginning with the 2021 vintage, this cuvée is made from Gamay grapes purchased from Château de Poncié in Fleurie, a certified organic producer. The vines, averaging 20 to 25 years old, grow on granite soils. After a short whole-cluster fermentation in tank, the wine is aged for 12 months in barrel. Malolactic fermentation occurs naturally. The result is a crisp, fruity, deeply flavored Beaujolais that goes well beyond the appellation’s usual conventions.

Bourgogne Côte d’Or "Si Rouge": Made from Pinot Noir grown in Côte d’Or parcels, this regional Burgundian red perfectly reflects the Petit Roy style: bright fruit, silky tannins, freshness, and precision. Fermented with whole clusters and aged in used barrels, with no new oak, it is an approachable entry-level red that still has plenty of character.

Bourgogne Rouge "Souvenir": A Pinot Noir with a nostalgic, elegant character, this regional cuvée is built around pure fruit and light tannins. Aging in used barrels preserves all the freshness and transparency of the grapes. An immediately enjoyable wine, both generous and easy-drinking, that captures the essence of the estate’s natural style.

Bourgogne Rouge "De Sousa": Made from the oldest vines in the Les Lormes parcel in Pommard, on predominantly clay soil that retains moisture, this cuvée bears the name of the parcel’s former owner. Fermented entirely with whole clusters using semi-carbonic maceration and native yeasts, it is aged for 12 months in barrel, then 5 months in tank, without filtration. The wine shows remarkable depth and density, with notes of dark fruit and sweet spice and a long mineral finish.

Bourgogne Rouge "Les Lormes": The other red from the Les Lormes parcel in Pommard, made from younger vines than the De Sousa cuvée on the same moist, clay-rich soil. Unlike De Sousa, Les Lormes is fully destemmed and undergoes semi-carbonic maceration with native yeasts. Aged for 12 months in barrel and 5 months in tank, this cuvée has a softer, more immediately appealing profile, with crisp red fruit, lively freshness, and a fine, integrated tannic structure.

Hautes-Côtes de Beaune Rouge "Perrières": Made from Pinot Noir grown in the Hautes-Côtes de Beaune, this cuvée has a delicate aromatic profile and an airy structure typical of higher-altitude terroirs. Fermented with whole clusters and aged in used barrels, this characterful red reveals notes of fresh red fruit, an elegant herbal touch, and a taut, mineral finish.

Bourgogne Hautes-Côtes de Beaune Rouge "Ronsin": From the Les Ronsins lieu-dit in Nantoux, on an elevated southwest-facing slope with hard limestone and clay soils and effective natural drainage. Fermented entirely with whole clusters using semi-carbonic maceration and native yeasts, then aged for 12 months in barrel and 3 months in tank, without filtration. At 11.5% alcohol even in warm years, this wine has rare freshness and delicacy: vibrant red fruit, crisp minerality, and silky tannins.

Hautes-Côtes de Beaune Rouge "Vignes Vilon": Made from Hautes-Côtes de Beaune Pinot Noir fermented with whole clusters and aged in used barrels, this expressive, generous cuvée draws on high-altitude terroirs to deliver a wine that is both full-bodied and fresh. The whole clusters lend an appealing tannic structure and aromatic complexity that develop harmoniously over time.

Chorey-lès-Beaune Rouge "Les Beaumonts": Pinot Noir from Chorey-lès-Beaune, the estate’s historic home. The wine undergoes 100% skin-contact maceration in used barrels, producing a structured red that is denser and more tannic than the other cuvées in the red range. It reveals aromas of dark fruit, spice, and earth, with a full-bodied palate and good length.

Savigny-lès-Beaune Rouge: Pinot Noir from Savigny-lès-Beaune, harvested entirely as whole clusters and aged in used barrels. This spicy, fruity red offers roundness, balance, and elegance. It faithfully expresses the appellation’s savory character: red-fruit aromas, spicy notes, supple tannins, and a lingering finish.

Savigny-lès-Beaune Rouge "Les Godeaux": A single-parcel cuvée from the Les Godeaux lieu-dit in Savigny-lès-Beaune, this wine takes precision and definition a step beyond the village-level Savigny. Fermented with whole clusters, it offers a more complex bouquet, a silkier texture, and added depth, clearly setting it apart as an outstanding village-level wine.

Savigny-lès-Beaune 1er Cru "Les Lavières": A Savigny-lès-Beaune Premier Cru from the renowned Les Lavières climat, known for its limestone soils and great finesse. Fermented with whole clusters and aged for 12 to 18 months in used barrels, this classified village-appellation red expresses all the nobility of Savigny: an elegant tannic structure, a bouquet of red fruit and fine spice, and a lingering mineral finish.

Pernand-Vergelesses Rouge "Les Combottes": Pinot Noir from Pernand-Vergelesses, a village perched above the Côte de Beaune. This characterful red is fermented with whole clusters and aged in used barrels. It offers an appealing tannic structure, aromas of dark fruit and forest floor, and striking minerality—a faithful reflection of the limestone terroirs of this little-known but truly fascinating village.

Pernand-Vergelesses 1er Cru "Les Fichots": A Premier Cru from Pernand-Vergelesses, one of the appellation’s eight classified climats. Made from biodynamically grown Pinot Noir, fermented with whole clusters and aged at length in used barrels, this characterful red is one of Domaine Petit Roy’s most accomplished and sought-after cuvées. A deep bouquet of dark fruit and spice, a fleshy yet elegant palate, and a lingering mineral finish make this a wine to cellar and watch closely.

Auxey-Duresses: Pinot Noir from Auxey-Duresses, a village nestled in a side valley of the Côte de Beaune. Fermented with whole clusters in keeping with the estate’s philosophy, this red has a fresh, subtle, finely spiced profile, with natural acidity that gives it considerable vibrancy and real aging potential.

Maranges Rouge "Bas des Loyères": Pinot Noir from Maranges, at the southern end of the Côte de Beaune. The clay-limestone soils of the Bas des Loyères lieu-dit give the wine appealing freshness and crisp fruit. Fermented with whole clusters and aged in used barrels, this red stands out for its lightness, delicacy, and pronounced minerality—a wine to enjoy now that will also develop well over time.