Ebola Syndrome - La Sorga

Ebola Syndrome - La Sorga

Ebola Syndrome by La Sorga is a Pet-Nat produced from a blend of Grenache Noir and Syrah. Whole cluster vinification, after manual destemming and direct pressing. Maceration on the skins for 35 days. The wine does not undergo any disgorgement and remains on the fine lees for 12 months so as to be enriched with aromas and structure. An incredibly limited production of only 700 bottles produced.

Service

We recommend tasting it at a temperature of 6/8 ° in tulip glasses. Wine to drink immediately but if left in the cellar a few years can give great emotions.

Pairing

It goes well with vegetable dishes, with preparations based on fish, pork, to try with seafood penne.

Cellar: La Sorga

La Sorga is located in Vias, a small town near the Pyrenees in the department of Langeuedoc-Roussillon. It was founded in 2008 by Antony Tortul, a training chemist, and today has become a point of reference for the production of natural wines. Antony's idea was to select, buy and vinify grapes from different areas of the South of France. All the grapes are native and come from old vines grown in a biodynamic or organic way. Among the bred grapes we find; terret blanc, terret gris, cinsault, grenache, aramon, carignan, aubun, mauzac, vermentino, ugni-blanc, sauvignon, mourvèdre. Every year between 20 and 34 cuvées are produced in this way, and each one reflects the terrors from which it comes. In the winery the vinifications are not very invasive, with spontaneous fermentations and refinements in cement tanks or old wooden barrels used. Since 2013, Antony has started to vinify grapes from his own vineyards. All the wines of La Sorga present themselves with an incredible energy and courage, and with an attractive and sometimes irreverent line of labels, on the style of young producers. We also find a label dedicated to Chuck Norris, a red Pet Nat obtained with an ancestral method from gamay grapes.