Seiichi Saito Wang
Neither a sommelier nor an oenologist, Seiichi wanted above all to learn how to work the vines.
He spent four years working with Pinot Noir at Simon Bize’s vineyard, then learned about Chardonnay and biodynamic viticulture from Anne-Claude Leflaive. He experienced the finesse of Côte de Nuits terroirs with Frédéric Mugnier and Armand Rousseau, before setting up a restaurant with his wife in Beaune.
He returned to Savigny to hone his winemaking skills and refine his work in the vineyard. With the birth of his second daughter in 2016, he decided to make his winegrowing aspirations a reality, asserting his signature by starting a small négoce, then buying a few vines in Chorey-les-Beaune. Domaine Petit Roy was born.
“Old vines are treasures”, he says.
“I started to make wine, but I had no precise idea. Except that I don’t like tannic wines. I like fruit, suppleness, acidity and lightness.
Seiichi’s insatiable curiosity for elegance and finesse is evident in each of his vintages, and he also experiences it beyond Burgundy’s borders.
A Languedoc man with a Burgundian palate.
Clodéric Prade, a native of the region, manages DIVINEO’s vineyards in the Robiac valley, close to Saint-Mamert-du-Gard.
The Robiac valley, where he has part of his vineyard, offers a micro-climatic opportunity (altitude, forest environment) to bring lightness to the land of solar wines. Clodéric goes against conventional wisdom by freeing himself from tradition. “We have the advantage of very cool nights compared with other areas. By limiting maceration times, we’re able to express a lot of freshness.
In entrusting him with the management of the vines, DIVINEO can count on the qualities of a pioneer who has long understood the virtues of organic viticulture, biodynamics and agroforestry to counter the effects of global warming.
“By combining trees and vines, we put life back into the soil.
“By creating living corridors of vegetation, we install as many protections that help develop biodiversity and combat climatic jolts and the disadvantages of monoculture.” The Camargue horses and herons regularly seen in Robiac will not deny this.
The past is his future.
“I preferred to learn the winegrowing trade from little old men on the verge of retirement. I opted for know-how, not knowledge.
From the north to the south of Côte d’Or, Julien Petitjean has been a worker, a laborer, a team leader, a production and vineyard manager, before setting up on his own in 2012 at Domaine de la Roseraie.
A watchword: freedom.
The freedom to manage his vines using the virtues of biodynamic viticulture, the freedom to simplify vinification to the extreme (short macerations, semi-carbonic infusion, abolition of crushing, punching down and pumping over), the freedom to leave things to chance in favor of barrel ageing, which allows him to work on lees over the long term in small volumes.
These ancestral methods were already in use in the 13th century. A past full of common sense, which he has chosen to make his future. Immersing your nose and “tasting by mouth” his first cuvées, full of energy and freshness, is the best proof of this.
For Nicolas Perrault, wine is a family affair.
In 2012, after working as vineyard manager at Château de la Crée, he took over 4 hectares of the estate created by his grandfather in the 1940s. He turned it into a domaine bearing his own name, and established himself in Dezize-les-Maranges, at the southernmost tip of the Côte de Beaune, in a beautiful 15th-century winery.
A true enthusiast, Nicolas’ work is that of a goldsmith. He pampers his vines with biodynamic practices, harvests by hand and selects only the best grapes for his wines.
His vinifications are meticulous, tailor-made, to bring out the best in his terroirs vintage after vintage.
Elegance, balance and generosity characterize the wines of his domaine, as well as the Eclipse Blanche cuvée he will vinify for DIVINEO from the 2022 vintage.
Nicolas passes on his heritage, know-how and values to his sons Gabin and Thibault, who work alongside him, carrying on the family tradition.
All committed entrepreneurs, these long-time friends share a common passion for wine and meeting new people.
From retail to fashion to wine, the alchemy took place at the crossroads of worlds and fields of expertise.
DIVINEO emerged from a meeting with independent artist-winemakers, all organic, who encouraged them to break with wine codes and imagine a new premium offer: the alchemy of great French wines conceived by four hands.
They eventually bonded over a sincere, deeply human and committed project.
Another innovative approach to the project is the involvement of the School of Wine & Spirits Business (SWSB) at the Burgundy School of Business (BSB), Dijon, in the launch of DIVINEO.
Several students work on strategic issues, putting into practice what they have learned during their specialized studies. This arrangement enables to keep a young, fresh and disruptive eye on the project, by regularly setting up a confrontation of ideas, and forming sub-groups based on the skills of each individual.
It was thanks to this partnership that Gauthier Girardon, then aged 26 and a CIVS Master’s student, took over as General Manager of DIVINEO in June 2022.
As partners and associates, this project will enable us to work closely with tomorrow’s industry players.