Anthony Tortulle originally majored in science and lived a life unrelated to wine. After the explosion at a scientific fertilizer company in 2001, he realized the limits of science and changed his mind to respecting nature. After training at several domaines in southern France and gaining professional knowledge about brewing, he started his own winery as a négociant at the age of 25.
We personally visit and purchase grapes from 15 carefully selected organic farms (from Château Neuf du Pape, Sanchinen, Pic Saint-Loup, Faugères, Ardish, etc.). The trees planted here are all very old, ranging from 40 to 110 years old. 29 cuvées will be created. The yield of each field is low, and most of them are produced in small quantities. His brewing philosophy is authentic wine, natural wine making. Brewed with no pesticides, only organically grown grapes, no or almost no added sulfites, and no chemical substances.
White wine is made by fermenting and aging the juice squeezed using a soft press. No sulfites added. The wines are made to express each terroir. Potential to not oxidize even without adding sulfite. The wine has citrus aromas, brioche, and cinnamon. We strive for natural brewing with as little modification as possible.
Currently, Anthony is making wine with his right-hand man, David.
Anthony moved out of Carve in 2017. David spent a year renovating the backyard of the cave, and now it has a very nice living space, including a kitchen, dining table, and sofa, and is a place for friends to relax. There are campers and tents in the backyard, and friends often sleep there.
In addition, a new press machine was installed in 2017. This machine has significantly reduced the risk of beans. With the previous press, beans were already forming during the fermentation stage after pressing, but after installing the new machine, he said he no longer felt the beans during fermentation and was very satisfied. The cork has also been replaced with a new one of better quality, and all caps will be made of wax from now on.
Furthermore, in 2016, they plan to gradually increase their own fields, such as purchasing a field of Grenache Blanc from A Fleur. In the future, even better quality and stable wines will be produced while maintaining the goodness of Solga! I have high expectations for Solga in the future.
