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1 Heure 30 Minutes
Participants : Minimum 2, Maximum 15
À propos du vignoble et des vins
Just nature. Nothing is added, nothing is taken away. We grow the grapes, ferment the must and mature the wine. We follow this natural process with respect and dedication. Without additives or filtering. Thus, our Demeter-certified wine from biodynamic cultivation is born.
Sequerciani's terroir is an ideal area to grow the vines from which we make our natural wine. Twelve hectares of new vines, on clay soil, two hundred and fifty meters above sea level. The sea breeze favors the grapes, enriching them with just the right amount of sugars and acids for near-natural fermentation without additives.
We pick the grapes by hand, choosing only the best. Fermentation occurs spontaneously with yeasts derived from the skins. We do not add yeasts or other substances.
We grow indigenous grape varieties that have long disappeared according to biodynamic principles that give us rare, unfiltered wines that well reflect Sequerciani's terroir.
We chose the highest location to make our winery in order to take advantage of as much sun as possible and be subjected to the influence of the beauty of the landscape around us.
This allows us to work with gravity, allows us to precisely locate where we are, absorb it and transmit it to the wines we make here.
We take the sunlight and turn it into the energy that powers our winery.
Accessibility and transparency are fundamental to us:
No secrets! The visitor immediately understands, by accessing the winery, how the wine is produced, directly with his eyes. This allows participation, through the mind, body and senses, which become a bridge leading to our emotions.
In order not to disfigure the gentle curves of Sequerciani's south-facing basin, most of the building will be underground, consisting of a large circular drum and a curved gallery that emerges only occasionally, crowned by an arborized platform, a true planted acropolis that emphasizes the natural line of the ridges.
The rear part of the building, on the other hand, naturally extends the escarpment that marks the end of the land, toward the forest. It is thus a geological architecture, based on the basic features of the landscape, which it transfigures without disfiguring it.
The Winery and Natural Wines
Wine as an emotion to be communicated
We produce natural wines only from native Tuscan vines and age in terracotta jars and barriques to enhance the flavors of our grapes.
We do not manipulate, add or remove anything: we let time take its course and we let the wine express itself, like a message in the bottle talking about itself and its territory.
Our "new winery" project is currently underway: an underground winery, so as not to disturb the gentle curves of the territory. A geological architecture, based on the characteristics of the landscape, so as not to spoil it.
Our wines:
PUGNITELLO
100% Pugnitello
This long-forgotten grape variety has only recently been rediscovered and given the recognition it deserves. The grapes are vinified in concrete tanks and matured in French oak casks and terracotta jars.
FOGLIA TONDA
100% Foglia Tonda
The name of this ancient grape variety derives from the circular form of its leaves. In the past, it was blended with Sangiovese, to which it imparted additional tannins and aromas. The wine is vinified in concrete tanks. It is then matured in terracotta jars.
LIBELLO
Grape variety: Sangiovese – Ciliegiolo
A blend of Sangiovese and Ciliegiolo varieties, with a small addtion of Foglia Tonda.
Harvested individually by hand, the grapes are vinified in natural cement tanks with spontaneous fermentation. Short macerations and gentle extractions give this wine a distinct drinkability and elegance.
CILIEGIOLO
100% Ciliegiolo
Ciliegiolo is one of the oldest Tuscan grape varieties, which can be traced back to the 17th century. It has been rediscovered and reused in recent years and now enjoys considerable success as, if cultivated in poor-quality, well-drained soil and exposed to light winds, it provides fresh, fruity wines that also have a notable structure and longevity. The wine is vinified in concrete tanks. It is then matured in terracotta jars.
VERMENT'ORO
100% Vermentino
The origins of Vermentino are shrouded in mystery. According to one theory, it arrived from Spain and then spread along the Mediterranean coast until it reached Corsica and Sardinia. Harvested and selected by hand, the wine is fermented using only the yeasts found naturally on the grape skin.
The grape marc is left in the juice during fermentation, imparting a beautiful golden color to the wine. Vinification takes place in cement tanks, while maturation is carried out in terracotta jars from Impruneta and in acacia and chestnut barrels.
VERMENTINO
100% Vermentino
It flourishes in sunny climates and in poor soils. Vermentino’s name derives from the Latin word “verbena”, used by Dante in the Divine Comedy to refer to a fragile twig – a characteristic that is shared by the shoots of this grape variety. The wine is then aged in stainless steel until bottling.
OH ROSA!
From ciliegiolo grapes, Oh Rosa! is born from an accurate choice of grapes with a suitable maturity for the production of a fresh rosè with an excellent acidity and a right sugar content. At the end of fermentation, half of the wine rests in steel while the othesis refined in terracotta jars.
ANCESTRALE
Blend of red grapes
Our "Pet Nat pas dosé" is obtained from the natural refermentation of our sparkling rosé wine base. Drawing inspiration from nature and its ancient rhythm, our refermentation in the bottle resumes in spring when temperatures gently rise, trapping the cheerful bubbles together with the indigenous yeasts that generate them. The grapes are harvested early to give freshness and sapidity thanks to their high acidity. Maceration lasts a few hours in order to maintain a delicate pink color and the natural refermentation gives the grapes their delicate and subtle bubbles.
ALEATICO
100% Aleatico
Aleatico is an aromatic variety with black grapes. It is particularly widespread in southern Maremma. We use it to produce a deep, violet-red wine with exceptional sweetness and perfectly balanced acidity. The grape bunches are harvested and selected by hand, then stretched out on racks and left to dry in the sun to produce an extremely sweet must. The wine is vinified in small concrete tanks and fermented using only the yeasts found naturally on the grape skin.