MAKE SURE THIS WINE IS WELL CHILLED BEFORE SERVING TO AVOID AN EXPLOSION
Jean-Louis Pinto is a micro-negociant, who learned his trade working for many years with a long time friend in the La Sorga cellar. They share a commitment to only work with fruit from organic and biodynamic vineyards – Remi Poujol amongst the growers he works with – and similarly, work in the cellar is minimal, with no sulphur added to any of the cuvées. The total output is around 10,000 bottles in a good year.
There’s not one set of rules that can be applied year-on-year to the wines that come out of the Es d’Aqui cellar, but we can safely say that Jean-Louis has a great palate and values freshness, interest and drinkability. His gentle touch results in some of the most arresting wines we have tasted in a long while.
Jean Louis Pinto only made 400 bottles of this. Its an equal blend of Grenache Noire and Colombard both from Adissan. The Grenache is comes from a strong Limestone soil, while the Colombard is planted on a rich Basalt plot. The grapes have 10 day maceration in the same tank before pressed off to make pétillante naturel. Its bright and juicy, serve very cold, can be explosive.