# La Sorga Yggdrasil (2024)

- **Producer:** La Sorga
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Merlot
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €38
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, redcurrant, plum, black pepper, herbaceous

## About this wine

La Sorga was founded in 2008 by Antony Tortul in the Languedoc region of southern France. Operating as both an estate producer and a high-profile natural négociant, La Sorga sources organic and biodynamic grapes from isolated, old-vine plots around Carcassonne and Béziers. Tortul focuses on micro-cuvées that showcase the raw biodiversity of Languedoc terroir, bottled under distinctive artistic labels. The cuvée name Yggdrasil pays homage to the sacred world tree of Norse cosmology.

## Interesting facts

- Founded in 2008 by Antony Tortul, who shifted to viticulture following the 2001 AZF chemical factory explosion in Toulouse.
- Named after Yggdrasil, the Norse cosmological world tree representing deep roots and connection to the earth.
- Crafted completely 'zero-zero' with no added sulfites, no fining, and no filtration.

## Food pairing

This vibrant natural red features bright acidity, soft tannins, and fresh red fruit character. Rich, savory meats with moderate fat—such as duck and pork—balance the wine's acidity and complement its gentle tannin structure. Earthy mushroom dishes harmonize perfectly with the herbal, terroir-driven nuance of the fruit, while charcuterie provides a classic interplay between protein, salt, and natural acidity.

## Wine making process

Crafted from 40+ year-old organic and biodynamic vines grown on clay-limestone and alluvial gravels. The fruit is hand-harvested at optimal physiological maturity and undergoes spontaneous fermentation driven by indigenous yeasts. Winemaking follows an infusion-style whole-cluster maceration without mechanical extraction or temperature intervention. The wine is aged in stainless steel and concrete tanks on fine lees for 8 to 11 months, then bottled unfiltered, unfined, and with zero added sulfites.