Cinsault from an old vineyard in Faugeres. Couple of weeks skin contact and ageing in Clayver (stoneware amphora). It drinks extremely light, fresh and vibrant but also long and precise, the perfect marriage between “glou glou” and serious.

Antony Tortul started La Sorga in 2008 as a pure négociant in Languedoc-Roussillon, sourcing organic or biodynamic grapes from old vineyards from Gaillac to Chateauneuf-du-Pape, the Languedoc being his favourite vinous playground. Antony is extremely rigorous in his selection of vineyards and is always looking for exceptional terroirs. He works with over 40 vineyards of different soils, grape varieties and vine ages (between 25 to 110 years old) … little wonder that he produces so many labels (and I only import a few of them!) Antony vinifies in his cellar in Béziers, with only wild fermentation, no fining or filtration nor added SO2 – Suppliers notes

*no mixed six discount on this product