From the lieu-dit Aux Boutières in Savigny-les-Beaune, on clay-limestone and marl soils, planted in 1984. Directly pressed, lightly decanted (12 hours), indigenous yeast fermentation (usually lasts two months) in barrel with no added sulfur. Aged in barrel (no new oak) for about nine months, then racked with minimal SO2 adjustment. No fining, no filtration, bottled before the next harvest. Practicing organic.
A textbook Aligote with lemon peel, honeysuckle, and white floral notes. Medium bodied with great balance and no apparent oak influence.
More info from Bowler Wine:
"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."