Seiichi Saito’s resume is a who’s-who in Burgundy. In 2006 he started with Domaine Simon Bize, followed by Domaine Leflaive, then revered Frederic Mugnier followed by Domaine Rousseau. Today he is one of the most exciting, most talked about micro-negoce in Burgundy. His wines are made with rudimentary equipment and favour gentle extraction, minimal S02 and bottles with minimal fining and filtration. Satio’s wines are bright, precise, lithe, and meant for a meal.

The main growing region of Burgundy spans from Dijon in the north through the Cote de Nuits, Cote de Beaune, Challonaise all the way through to Macconais. Chablis and Beaujolais too.
The primary varieties here are Chardonnay for white and Pinot Noir for red, you can also find Aligote and Gamay for a little variety.
Burgundy is a treasure chest of tiny vineyards with unique soil compositions and exposures that grant tiny plots the best conditions. The best red and white Burgundy rewards with time in The Cellar.