Julien Altaber, originally from southern Burgundy and not born into a winemaking family, always harbored a desire to work independently in his own vineyards. His journey into the world of natural wine began when he met Dominique Derain in Saint-Aubin, a pioneer of organic viticulture and natural winemaking in Burgundy. Recognizing a shared idealism, Dominique offered Julien the opportunity to work as his cellar assistant and tend to the vines, while also allowing him to produce a few barrels of wine in the cellar. During this time, Dominique assisted Julien in finding interesting and affordable parcels to purchase. Julien established close relationships with a small circle of growers in and around Saint-Aubin and the Côte Chalonnaise, sourcing fruit for his négoce cuvées. He believes that Burgundies are at their best without chaptalization, even if nature yields a mere 11% alcohol, as is often the case in this area. Fermentation is always spontaneous, and sulfur is generally avoided entirely. The wines are left unfiltered to showcase the aromatic complexity of Julien’s unique terroirs.