La Sorga

When Antony does not do his lovely concentrated wines, he enjoys heavy metal and snowboarding. Here on a visit to Helvete in Oslo.

Antony Tortul Studied Chemistry in Toulousse before he started La Sorga in 2008. He hired Davide to help around in 2010. La Sorga produces around 50.000 Bottle of wine every year, from 35 different parcels in the area of Bezieres, Languedoc. All the wines are taped as single fields wine, and made without any kind of modern technology.

The wines present themselves with an incredible energy and nerve. Antony is know as a reference point for nature wine. He makes wine without any kind of additives -we are talking #zerozerowine from way down South of France.

We warm recommand a day trip to visit, and make sure to read up on the grapes: Mauzac jaune, Aubun, Aramon, Cardinal, Listan, terret, Noir de la Calmette. Antony also works with Chardonnay, Sauvignon Blanc and Grenache.

 


THE WHINES


WHITE

Sorga Blanc

  • Mauzac jaune (29 year) fra Festes et St André i Haute vallée de Limoux
  • 6600 bottles produced in 2015
  • 2 month with Skin contact and 10 month in big yeast vessels
  • 50 hl/ha

Le Désordre blanc 2013

  • Chardonnay (44 year) from Festes et St André i Haute vallée de Limoux
  • 1200 bottles produced in 2013
  • Pressed directly and matured in 24 month before it is tapped
  • 15 hl/ha

A Freux 2015

  • Grenache blanc (15 year) 90 procent, Marsanne (20 year) 10 procent from Aspiran in Vallée de l´Hérault
  • 4000 bottles produced in 2015
  • Maceration with whole bunches, where parts are in   amphora in 15 days. 11 month in tank before the wines is tapped on bottles
  • 19 hl/ha

Ginnungagap 2015

  • Colombard (10 years) 60 procent, Sauvignon Blanc (40 years) 40 procent from Adissan in Vallée de l´Hérault
  • 4500 bottles produced in 2015
  • Pressed directly with a little maceration, matured for 11 month in tank before tapped into bottles
  • 55 hl/ha

Terre des Anonymes 2015

  • Colombard (10 years) from Adissan in Vallée de l´Herault
  • 1200 produced in 2015
  • 45 days maceration without stirring and then 11 month in tanks before the wine is tapped on bootles
  • 40 hl/ha

Petillant Natural

  • Grenache blanc (60 years) from Pézenans in Hérault
  • 1700 bottles produced in 2017
  • Pressed directly and unfermented for 6 month on bottles before the wine degorgeres
  • 45 hl/ha

Aubunite 2017

  • Aubun (40 years) 80 procent, Carignan (55 years) and Aramon (45 years) 20 procent from Carcassonne
  • 1300 bottles produced in 2017
  • 45 days of maceration and the unfermented for 6 month in bottles before degorgering
  • 25 hl/ha

RED

Ah Ramon 2015

  • Aramon (90 years) 70 procent, Cincault, Terret, Noir de la Calmette, Alicante, Muscat d´Alexandria and Malbec 30 procent. 70 procent from 2015 and 30 procent from 2016 from Vieussan in Saint-Chinian
  • 2500 bottles produced in 2015
  • Maceration with whole bunches in 40 days and then 10 month in tank for the 2016 and 22 month for the 2015
  • 15 hl/ha

Carimou 2014

  • Carignan (90 years) 70 procent, Mouvédre (15 years) 30 procent from Vieussan in Saint-Chinian
  • 1400 bottles produced in 2014
  • Maceration with whole bunches in 60 month and af then 30 month in 400 and 500 liter old oak barrels
  • 12 hl/ha

Inta the wine 2016

  • Mouvédre (15 years) from Vieussan in Saint-Chinian
  • 400 bottles produced in 2016
  • 60 days of maceration and then 6 month in amphora
  • 5 hl/ha

Helvete 2016

  • Carignan (89 years) 70 procent, Grenache (90 years) 30 procent from Faugéres
  • 1400 bottles produced in 2016
  • 80 days with maceration where the Grenache then is added with whole bunches and then rests for 9 month
  • 14 hl/ha

SWEET

Ranciolytique 2012

  • Grenache noir, Grenache blanc og Grenache gris (85 years) from Corbières
  • 400 bottles produced in 2012
  • 9 month with maceration with whole bunches, then 18 month in demijohn
  • 4 hl/ha