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After 6 seasons spent in the South of France (Bergerac, Fitou, Corbières, Ariège and CDP) as a wine technician and enologist, Antony chose to settle down and create La Sorga. His goal was to produce a wide range of natural wines by combining organic or biodynamic farming and non-interventionist winemaking.

 

White and rosé wines are pressed slowly, without destemming, for 4.5-8h and allowed to settle. The musts are then racked to old barrels for spontaneous fermentation. Malo and sur lees aging in in same barrels. Bottled by gravity without fining or filtration.

 

Reds are vinified in small open vats, without destemming, following the principles of carbonic maceration for some cuvées, and more extensive extractions for the rest. Spontaneous fermentation takes place at a low temperature to preserve the fruit. The extraction operations are decided upon tasting, as are the fermentation times which are around 7 to 21 days. At the end of maceration, the pressings are treated (slow and low pressure) and the last press juices discarded. Malo and aging in old barrels for 7-36 months. Bottled without fining or filtration.