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17 products
17 products
Es d'aqui Casse Tête Red 2020
Seductive, deep, dense, with a strong personality, Casse-Tête is a blend of 50% Cabernet Sauvignon and 50% Mourvèdre. The Cabernet comes from an alluvial terrace with large pebbles in the Tarn region, and the Mourvèdre from clay-limestone soil. The harvest macerates for twenty days in whole bunches and the aging is done on lees in sandstone jars.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major attacks of mildew at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
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Es d’aqui Danslezetoiles Rouge 2015
Jean-Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, to the delight of natural wine adventurers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Serves with: Organic Cul Noir pork sausage
All In Wine 2018
Es d'aqui Jean Louis Pinto
A blend of two vintages and five grape varieties, four reds and one white – Carignan, Mourvèdre, Grenache, Cabernet Franc, and Muscat. Each grape variety is vinified separately, aged in old barrels, and blended before bottling. A beautiful, elegant, and spirited red, with a lovely bouquet of light flowers and red and black berries.
A natural wine with no added sulfites.
Es d’aqui Trachéo Red 2016
This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.
Natural wine with no added sulfites.
Es d'aqui Danslezetoiles Red 2016
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather complement the fruity and herbaceous notes, much to the delight of natural wine enthusiasts. Plenty of aromatic presence, character, and originality.
Es d'aqui Paloma Red 2020,
Notes of strawberry, plenty of acidity, and a delicious flavor. Paloma is a light, thirst-quenching red, claret, almost a rosé. The grapes all come from Adissan, in the Hérault region: Clairette, Colombard on a strip of basalt soil, and Grenache on lacustrine limestone. The harvest macerates whole bunches for two weeks in stainless steel vats. Half of the wine is aged in 500-liter barrels and the other half in resin vats.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. I especially look for terroirs that give freshness, even if the wines are 14 degrees. " The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the place, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
Es d'aqui Conciliabule Rosé Pétillant 2020
Jean Louis Pinto
A joyful, lively, fruity, and festive wine that will be wonderful as an aperitif. Conciliabule is a beautiful sparkling natural rosé made from Pinot Noir from Castelreng, grown on the clay-limestone terroirs around Limoux. The harvest undergoes direct pressing followed by four months of aging on slats and a free-flowing disgorgement.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a commune near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn't just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. The three-week maceration is common at his place, as well as very gentle pressings in a vertical press. He has, he says, "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, and particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and the Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines are 14% alcohol.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras, and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, “a very crystalline quality.” The soil, the location, as you can see, are of the utmost importance to him: once again, the name of his estate, Es d’Aqui, was not chosen by chance.
Es d'aqui Cinsauriel Red 2019
With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful. This 100% Cinsault, grown on the schist soils of Berlou, near Saint-Chinian, is produced by fermentation with indigenous yeasts over twenty-eight days of whole-bunch maceration in sandstone jars, where the wine is also aged.
Find out more
A native of Ariège, Jean-Louis Pinto chose to stay in the region and make wines that reflect their terroir, hence the name Es d’Aqui (“It’s from here”), which he gave to his winemaking business, located in Moulin-Neuf, a commune near the Aude department, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, whom he trusts completely. He doesn't just buy the product; he monitors the fruit set and ripening, and makes regular visits until August to get to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. “I make wines from the South,” he says. “I mainly look for terroirs that give freshness, even if the wines have an alcohol content of 14 degrees.” The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
Cinsauriel Red 2021
Cinsauriel is an organic and natural red wine from the Languedoc region, produced by Jean-Louis Pinto of the Es d’Aqui estate. 100% Cinsault, classified as Vin de France, it comes from the schist soils of Berlou, near Saint-Chinian.
Vinification
Cinsauriel is obtained by fermentation with indigenous yeasts and a month of maceration of the whole bunches in sandstone jars, the container where the aging also takes place.
Tasting
Beautiful bright ruby color, nose of pepper, rose and strawberry, accents of garrigue, candied black olive and prune. Lively and powerful, Cinsauriel is a robust and distinguished wine. It calls for solid foods: beef, roast pork, roast poultry such as chicken, capon or duck. He also enjoys charcuterie and cured meats.
Learn more about Jean-Louis Pinto and the Es d’Aqui estate
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.
Winemaker and merchant
Jean-Louis buys grapes grown organically by winegrower friends. He monitors the fruit set, the ripening, and does everything to know the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).
All the terroirs of Languedoc
Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."
Es d’aqui CFCR Red 2011
A blend of Cabernet Franc and Carignan, fiery, powerful, and deep, balanced by a touch of freshness. Lovely notes of black olive.
Natural wine with no added sulfites.
Es d'aqui Cinsauriel Red 2017
This 100% Cinsault, grown on schist soils near Saint-Chinian, is produced by fermentation with indigenous yeasts during twenty-eight days of whole-bunch maceration. Part of the wine is aged in steel vats. With a beautiful, vibrant ruby color, it offers a nose of pepper, rose, and strawberry, as well as notes of garrigue, candied black olive, and prune. Lively and powerful.
Conciliabulle Sparkling Rosé 2018
Es d'aqui Jean Louis Pinto
This beautiful sparkling natural rosé is a maceration of Muscat and Mourvèdre in separate vats, with the addition of pressed juice. A joyful, lively wine that will be wonderful as an aperitif.
Natural wine with no added sulfites.
Es d'aqui Nino Red 2016
A 100% Braucol from the Gaillac region! On the palate, this wine, which may seem austere in its early years, eventually develops a vegetal side, notes of candied fruit, and beautiful tannins. The attack is rustic and earthy, the finish fruity and complex.
Es d’aqui Trachéo Red 2019
A superb wine, refined and fresh, beautifully fruity. A nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure. This is a pure Grenache, made from grapes grown in the schist soils of Cabrerolles, in the Faugères region. It has a aging potential of six or seven years, but can be enjoyed now. The harvest macerates for twenty-three days in whole bunches and the wine is aged in resin vats.
To find out more
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“It’s, it’s from here”) that he gave to his winemaking business, located in Moulin-Neuf, a town near Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century. Jean-Louis buys grapes grown organically by other winegrowers, his friends, in whom he has complete confidence. He doesn’t just buy the product, he monitors the fruit set, the ripening, and makes regular visits until August, in order to know the grapes before harvesting them. He vinifies it at home using natural methods, practicing long macerations with whole bunches. A three-week maceration is common for him, as are very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga, see link). His collection area extends throughout the Languedoc, particularly in the Hérault, around Adissan, Faugères and Saint-Chinian, as well as in the Aude (Limoux) and Tarn (Gaillac), two terroirs that are dear to him. It turns out that the typical Languedoc soils – schist, basalt, pebbles, clay-siliceous – particularly appeal to him for the freshness they give to the wines. "I make wines from the South," he says. "I especially look for terroirs that give freshness, even if the wines have an alcohol content of 14%." » The grape varieties are, of course, typically Languedoc: Grenache, Carignan, Mauzac, Cinsault, Braucol, Duras and Sauvignon. The most powerful reds are made in five terracotta jars, which help him control the extraction and give his wines, he says, "a very crystalline side." The soil, the location, as we understand it, are of the utmost importance to him: once again, the name of his estate Es d'Aqui was not chosen by chance.
Magnum Danslezetoiles 2015
Es d'aqui Jean Louis Pinto
This blend of Braucol, Carignan, and Muscat grown on clay-limestone soils was vinified in amphorae. Notes of candied black fruit and leather are added to the fruity and herbaceous notes, much to the delight of natural wine lovers. Plenty of aromatic presence, character, and originality.
Natural wine with no added sulfites.
Magnum Tracheo 2016
Es d'aqui Jean Louis Pinto
This pure Grenache comes from the schist soils of Faugères. It is a superb wine, refined and fresh, beautifully fruity. It has aging potential for six or seven years, but can be enjoyed now. Nose of raspberry, rose, licorice, and Languedoc garrigue. On the palate, very well-integrated tannins. Beautiful energy, sunshine, and plenty of structure.
Natural wine with no added sulfites.
Jean-Louis Pinto
Where?
Jean-Louis Pinto is a native of Ariège who chose to stay in his native land. His Es d’Aqui estate is located in Moulin-Neuf, a commune bordering the Aude region, between Mirepoix and Limoux. Vines were abundant in this region until the major mildew attacks of the early 20th century. Cereal production then expanded, and the vines disappeared. The few plots left there are relatively recent replantings.
Like his friend Anthony Tortul de La Sorga, Jean-Louis Pinto is a wine merchant: he buys grapes grown organically by other winegrowers and vinifies them at home using natural methods. He says he has "many vines in common" with Anthony, and the two friends share some plots. Reflecting his successive moves, his grape-harvesting area extends throughout the Languedoc: Faugères (Cabrerols), Saint-Chinian (Berlou), Adissan (Pézenas) where he buys Rémi Poujol's grapes; and especially Limoux and Gaillac, two regions to which he is particularly attached.
Last minute: the wine merchant has just acquired four hectares in the commune of Moulin-Neuf. He will begin planting next year, and we will keep you informed, of course.
Terroir and Soils
Jean-Louis loves the typical Languedoc soils: schist, basalt, stony soils, and clay-siliceous terroirs of the Villafranchian terraces. This pedological profile gives his wines the freshness he seeks. "I make wines from the South," he says. I especially seek out terroirs that impart freshness, even if the wines are 14°C (57°F). A minerality that produces fresh, digestible wines, with minty notes, and garrigue flavors..."
Plots and Grape Varieties
The composition of Es d'Aqui wines is in keeping with Languedoc tradition: Grenache and Carignan in Faugères, Mauzac in Limoux, Cinsault in Berlou; in Gaillac, Braucol, Duras, and Sauvignon (a long-established grape variety). "In Gaillac, what interested me most was Braucol. Gaillac Sauvignon, in this southwest climate, ripens well and retains more aromatic freshness, in addition to a hint of citrus zest brought by maceration." »
Growing Methods
"All the winegrowers I buy grapes from work with certified organic methods, without additives or sulfites. They're friends, I know them, and they know what I want. I monitor the ripening process, I make visits up until August, when I still have time to check on the grapes. It's important to touch the grapes, to know them before harvesting. Once I've roughly determined the harvest date, we refine the wine over the phone."
Vinification
Jean-Louis vinifies all the grapes at home. For half of the reds, he practices long whole-bunch macerations and three-week macerations for the others. The whites are most often macerated for three weeks. The use of a vertical press allows for very gentle pressing. In addition to stainless steel and fiberglass vats, Jean-Louis recently acquired five terracotta jars where he produces his most powerful reds. "These jars allow me to extract what I want, to play with the tannins and retain a slight angularity that gives the wine direction. Depending on the shape of the jar, there is more or less internal flow, which produces different results from one vintage to the next. For the whites, maceration in jars gives the wines a very crystalline quality. Schist terroirs are perfect for this type of vinification, which produces wines that are cleaner, more direct, and tauter, even if they are a little less rounded than those I used to make."
The Wines
The soil-wine relationship is very evident in Jean-Louis Pinto's work. The notion of place, first of all, is the key to the name Es d’Aqui: the wine labels reproduce maps that indicate the origin of the grapes. The intact transcription of the terroir and the typicity is his primary concern. On the schist soils of Faugères and Saint-Chinian, the wines express an airy and floral side, full of citrus and menthol touches. In Gaillac, in red, the braucol develops dense and vegetal notes of violet, blackcurrant bud, and a generous fruitiness (cuvée Nino). Having found a higher altitude, Jean-Louis can harvest it at full maturity and macerate it for six months in whole bunches so that this grape variety reveals all its spices. The Paloma cuvée, a wine made from white and red grapes macerated for around ten days, was initially intended to be a rosé: endowed with a little substance, it has become a light red.
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