Jean-Louis Pinto, AKA Es d’Aqui, learned his trade whilst working with his long time friend in the La Sorga cellar (one of our personal favourites too!). He works out of a small cellar under his family home. Jean-Louis, as well as his pals, are committed to only working with fruit from organic and biodynamic vineyards with work in the cellar being equally minimal, with no sulphur added to any of the wines. In a good year, the total output is around 10,000 bottles.
Red Cinsault grapes were aged in sandstone amphora producing a heady concoction filled with ripe dark fruits, some wild herbs and a savoury umami finish. It's right up our street!!
No two years are the same from the Es d’Aqui cellar, but Jean-Louis palate is equisite and his values of quality fruit and minimal intervention shine though, resulting in wines that are joyful and sunny and a pleasure to enjoy.
Es d'Aqui Cinsauriel 2019
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