La Sorga Sereibroc 2018

Sereibroc is Corbières spelled backward. The name signals exactly where this wine comes from: old Carignan vines and a small proportion of Grenache Noir, both rooted in red clay soils in the Corbières area of the Aude, well-exposed to the sun and swept by the tramontane. Antony Tortul sourced these grapes under organic and biodynamic standards, as he does across all his La Sorga cuvées.

The entire harvest macerates on the skins for 90 days in concrete vats. No yeasts are added — fermentation is entirely spontaneous. The wine is bottled unfined and unfiltered with no added sulfites, and spends two years in bottle before release. Extended decanting is strongly recommended before serving.

The result is powerful but retains genuine freshness and lively acidity. Aromas run toward earth, cocoa, prune, and dried fig, with the characteristic animal and spicy edge that old Carignan delivers. The palate is structured, with some grip from the long maceration, but the acidity keeps everything moving.

This is a Vin de France — Tortul's zero-zero approach sits outside conventional Corbières AOC requirements, but the identity of the wine is entirely rooted in that territory and its ancient vines.