Julien Altaber was not born Burgundian nor did he inherit vines. He always wanted to work for himself, in his own vines. He made the acquaintance of Dominique Derain in Saint-Aubin, a pioneer of organic viticulture and natural winemaking in Burgundy. Dominique had always been a black sheep in the conservative world of the Cote D’Or and he found something familiar in Julien’s idealism. The two struck a deal: Julien would work as Dominique’s cellar assistant and help him tend the vines and Dominique would allow Julien to make a few barrels of wine in the basement. In the meanwhile, Dominique would help Julien find interesting and affordable parcels to purchase. Julien has established hands-on relationships with a small circle of growers in and around Saint Aubin and in the Côte Chalonnaise, from whom he buys fruit for négoce cuvées. He believes that Burgundies are at their best without chaptalization, even if nature gives him a mere 11% alcohol, as is often the case in this area. Fermentation is always spontaneous and sulfur is generally avoided entirely. Finally, the wines are left unfiltered to showcase the aromatic complexity of Julien’s unique terroirs.