# En Boutasse

- **Producer:** Valentin Morel
- **Colour:** white
- **Type:** still
- **Grapes:** Savagnin
- **Region:** Jura, France
- **Style:** Natural
- **Average price:** €35
- **When to drink:** Later
- **Serving temperature:** 13–13 °C
- **Aromas & flavours:** green fruit, citrus, stone fruit, yeast, butter, almond, hazelnut, honey

## About this wine

Les Pieds Sur Terre is the name of the winery founded by Valentin Morel in the Côtes du Jura region of France. Morel, who transitioned from a career in international law, returned to his family's estate in 2014 with a deep commitment to biodynamic and natural farming principles. He adopted the name "Les Pieds Sur Terre" to reflect his grounded philosophy and respect for viticultural pioneers. The estate focuses on traditional Jura grape varieties like Savagnin, Chardonnay, Poulsard, and Trousseau, producing wines with minimal intervention. The vineyards are situated on the hillsides of Poligny, with soils of Triassic marls and limestone scree. Morel also explores the use of resistant hybrid grape varieties, demonstrating a forward-thinking approach to viticulture in response to climate change. His winemaking is characterized by native yeast fermentation, no fining, no filtration, and very low or no added sulfur dioxide.

## Interesting facts

- The winery name 'Les Pieds Sur Terre' means 'Feet on the Ground'.
- Valentin Morel studied international law before becoming a winemaker.
- The estate experiments with hybrid grape varieties for climate resilience.
- Valentin's father stopped using herbicides in 1999.

## Food pairing

The wine's bright acidity and minerality cut through richness and complement delicate flavors. Its subtle complexity can stand up to and enhance a variety of ingredients, from seafood to earthy vegetables and cheeses.

## Wine making process

Valentin Morel's winemaking at Les Pieds Sur Terre is defined by a philosophy of minimal intervention. Grapes are hand-harvested from organically and biodynamically farmed vineyards. Fermentation is initiated by native yeasts, capturing the essence of the vineyard's microflora. The wines are typically not fined or filtered, and sulfur dioxide additions are kept to a minimum or omitted entirely. Aging vessels and durations vary, with some Savagnin aging in neutral demi-muids to develop complexity. This meticulous, hands-off approach aims to produce wines that are a pure expression of their Jura terroir.