Vermentino 2019 & Sei Querce - Olio d'olive Extra Vergine on the Swiss Online Shop
The new vintage of "Vermentino 2019" is available in Switzerland. 2019 was a special year. The spring was unexpectedly fresh and made pollination of the grape a bit more difficult. However, the slow ripening and late harvest made the Vermentino gain in complexity and structure. The grapes are fermented spontaneously with just natural yeast, without any additives or sulphites, according to the Sequerciani philosophy "Only grapes, earth and sun. We add nothing and take nothing away." The Vermentino 2019 was bottled at the end of January and is available in Switzerland from mid-March.
The 2019 harvest of "Sei Querce - Olio d'Oliva Extra Vergine" is also arrive in Switzerland. 2019 was a difficult year for olive trees in Italy. Some regions of Italy could not produce olive oil due to extreme weather conditions and pests. Our olive trees had suffered during the flowering period and we therefore had a slightly smaller harvest. But the olive oil is very good and the "Pizzico" is there too.
Our Demeter certified extra vergine olive oil as well as all Sequerciani products currently available in Switzerland can be ordered from the online shop. Please just send us a mail if you would like to make a wine reservation.
Compared to ravioli produced in Emilia Romagna, Maremma ravioli are decidedly larger. To prepare them, all you need is a simple mixture of ricotta and spinach. A butter and sage sauce makes a beautiful compliment to the delicate taste of the tortelli. Otherwise, they can also be served with a wild boar meat sauce, which is very typical of the region.
Add the salt and egg to sifted flour, and work the mixture until the dough is homogeneous, then leave the dough to sit for 15 minutes. In the meantime, parboil the spinach leaves (without adding water, if they are already wet). Mash the ricotta with a fork and mix in the spinach. Add salt and nutmeg, mixing everything together. After having created a thin layer pasta, flour your worktable to keep the pasta from sticking. Afterwards, fold the pasta closed with the empty half of the pasta, and use a fork to press down on the edges to close each ravioli. Finally, drop your ravioli in boiling salted water for several minutes.
Ingredients (feeds 9–10 people)
For the pasta:
500 g of flour
5 to 6 eggs (if the eggs are particularly large add more flour)
It is true that wine has a lot to do with nature. Nevertheless, it is and remains part of man’s cultural heritage, and therefore is a child of civilization.
Wine needs the hand of man to transform wild vines into cultivated vineyards and to keep the fermented grapes from becoming vinegar. Man is able to draw on experience. This is how traditions are born and developed, and how progress is made with experience and new knowledge.
In the course of this development, about 40 years ago, the movement for returning to natural wine (vin naturel) crystalized. This movement has matured over the years, and is now taken very seriously in the world of wine.
Modernization and globalization have had a long and a strong influence on the production of wine. To producers who adopt natural methods of making wine, this decisive question comes up: how and to what point should man’s hand push nature in its efforts at domestication?
The question is not simply about ecology and sustainability, the health of consumers and producers, the conservation of the soil or the fertility of the land. Critically, there are also considerations about the authentic expression of a cultivated land and its climate, the conditions of a harvest, and the taste and the wholesomeness of a wine.
Wine is biodynamic… and much more.
The movement began with a group of five French dissidents – “the group of 5” – young winemakers who were mostly from the Beaujolais area. And over time, a network of winemakers, commercial producers and journalists grew beyond the confines of France.
In Switzerland, there are more and more tastemakers who are choosing natural wine, and here too in Italy, more and more professional winemakers are pressing their grapes naturally. Today, natural wines are served in thousands of international restaurants, influencing the world of wine in significant and long-lasting ways.
Natural wine has found a place for itself that it will never lose!
What is natural wine?
The grapes must be cultivated in a biological or biodynamic manner.
The grapes must be cultivated by hand only.
The aging process
The original structure and uniqueness of each grape must be respected. During vinification, all invasive or traumatic technical processes which alter taste must be renounced, such as reverse osmosis (dehydration), tangential filtration, pasteurization, thermovinification, and micro oxygenation.
The natural grape fermentation process must be respected, i.e., spontaneous fermentation by wild yeast present on the grape’s skin and in in the wine cellar must allowed to take place without interference.
There can be no addition of any chemicals, plant or animal, such as chosen yeasts, chosen bacteria, sugaring, or treatments to correct and/or beautify.
Very little or no SO2 can be added: 0 – 30 mg/l for sparkling wines and red wines; 0-40 mg/l for white wines. These amounts are sufficient, regardless of residual sugar content.
Nothing should be added to a natural wine nor removed. Because nothing is added, the wines can also be defined as vegan.
Where does the headache of a hangover come from? As the question implies various factors, there are different possible answers.
With the help of enzymes our liver eliminates alcohol in two stages. In the first stage, the alcohol (ethanol) is oxidized by the enzyme alcohol dehydrogenase (ADH) into acetaldehyde, a very toxic substance created that continues to circulate in the blood. In the second stage, with the help of aldehyde dehydrogenase (ALDH), the same acetaldehyde is, in turn, oxidized into an innocuous acetate (acetic acid) that the body can easily expel.
The strong headaches from a hangover are therefore attributed to the toxic nature of acetaldehyde.
It has been found that woman tend to tolerate alcohol less well than men because they generally have more body fat. And alcohol dissolves better in water than fat. Thus, given an equal amount of alcohol consumed, ethanol tends to remain in circulation longer for women.
Studies on sleep disturbance have also found that one of the side effects of a hangover is also insomnia. The quality of one’s sleep, is, in fact, effected by the amount of acetaldehyde in one’s body.
The role of free sulfur (sulfites or SO2). An elevated quantity of sulfites added to a wine (more than 50 mg/l), keeps the enzyme aldehyde dehydrogenase (ALDH) from oxidizing toxic levels of acetaldehyde in the body.
The body’s metabolism also slows down, and the longer a toxic substance circulates in the blood, the worse we feel.
SO2 and oxidation of alcohol in natural wines During the different stages of wine making all, or all most all additions of SO2 are renounced. Some natural winemakers do add minimal quantities of SO2 during the bottling process.
With natural wine there are extremely limited amounts of sulfites added, that is, a maximum of 30 mg/l for red wines (versus up to 200mg/l in traditional wines), and a maximum of 40 mg/l for white wines (versus up to 400 mg/l with traditional wines).
Elevated levels of SO2 (that is, levels more than 50 mg/l) prevent the body’s ALDH enzymes from transforming the toxic acetaldehyde (formed during the oxidation process of alcohol in the blood) into a harmless acetic acid.
This does not happen with natural wines: the non-existent or at least irrelevant amounts of SO2 have no effect on the oxidation process, thus the toxic acetaldehyde is processed and expelled. And so we do not suffer -- and are better able to enjoy the wine!
Bouquet and flavor: the link between smell and taste. There are three levels that distinguish the aroma of a wine: the primary aromas are contained within the skin of the grape, the secondary aromas develop in the fermentation phase, and the tertiary aromas develop in the refinement phase (with wooden barrels, wine tanks etc.).
Primary aromas depend essentially on the type of grape and its cultivation. In the case of natural wine, we begin with a healthy grape, grown in a biological or bio-dynamic manner, harvested by hand. The roots of the vines grow deep into the earth, absorbing minerals and nutrients. The leaves and the fruit are allowed to grow and mature freely as they adapt to the climatic conditions. Thus, the wine receives the pure flavor of the grapes.
Secondary aromas are formed during fermentation by yeast and lactic acid bacteria. The natural fermentation process is neither induced (with grown yeasts) nor arrested (with SO2), but rather occurs spontaneously with natural yeasts already present on the grape skins or within the winery. Pure or natural wine have different original ingredients -- outside of fructose, acids, various bacteria and yeasts, colorants (phenol) and tanning agents (tannin), there are also three different types of alcohol: ethanol, methanol (in limited amounts), and the alcohols that are considering more “noble” or “long chain” which give the aroma to the wine.
Using selected yeasts during the fermentation process, the wine is regulated both for aroma and taste. Conventional production adopts this method to “fix” the flavor of a wine (so it will be the same year after year), or to change the wine depending on the fashion of the moment. In contrast, the flavor of a natural wine changes every year, as it is dependent on the particular climactic conditions and the technical details of the year of the harvest.
Tertiary aromas develop while aging inside barrels or bottles. The winemakers of natural wines follow the natural process of wine in the aging process as well. Some age their wines in wooden barrels, other use stainless steel or fiberglass tanks, others use amphorae or concrete tanks. The choice is always determined however by the will to maintain and develop natural aromas.
Natural wines can be stored and aged in bottles for years, with careful attention being given to a wine cellar’s temperature, which should be, if possible, between 14° and 17° degrees.
Natural winemakers pursue the production of “beautiful wines with little alcohol and a lot of aroma“, just as was intended for Beaujolais, said “the father of natural wine,” the chemist and winemaker Jules Chauvet, sixty years ago. Just as wines were produced once upon a time. For Chauvet, wine was, above all, “an aroma not an alcohol” – an authentic expression of its territory, every single wine has its own unique aroma, not only in comparison to other wines, but also over the course of its own life: aroma and taste change each year, each day, each moment. To share this vision, it is necessary – argued Chauvet – “to return to the state of nature” (“revenir au naturel”). Thus, the concept of “natural wine” was born.
For the winemakers of natural wine, Chauvet’s instructions represent an enormous challenge that requires very healthy grapes, and also a vast knowledge of wine cellars.
The term “domaine” means a vineyard, or even better, a farm that cultivates wine – that produces and often sells wine and its derivatives (sparkling wine, brandy, etc.). The winemaker cares for the vineyards, harvests the grapes, and supervises the production and bottling of the final product.
The vineyards are often family businesses of monistic or noble origins. Many vineyards also offer guided tours and tastings in their wine cellars.
Considering that the production of natural wines are so sensitive to differences in quality (relative to other agricultural products), winemakers often tend to identify their vineyards with a brand. In particular, this happens when some factors, such as position, microclimate, conformation of the soil, have a particularly positive effect on the quality of the harvest.
In this regard, the production of natural wine calls for even stricter rules, such as the total renunciation of additives and harmful substances, from the cultivation of the grapes to the bottling of the wine.
“Istamina” or histamine in Engllsh, is present in many everyday foods and is also produced naturally by our bodies. It is a substance that is needed in our bodies for its regulatory abilities.
Histamine is also found in fermented red wines, along with other “degraded” by-products. Its production is a normal phenomenon that accompanies the decomposition process, like the one that occurs in the fermentation of wines. The larger the amount of additional (sub) products to the wine during fermentation, the more “degraded” byproducts there are.
When foods are consumed that contain histamine, the enzymes of a healthy body are able to degrade it naturally. The same process occurs with other “degraded” by-products. Unfortunately, the enzymes work first on “degraded” by-products, and only afterwards on histamine – so sometimes the most sensitive consumers can become ill.
Pétillant naturel, abbreviated “pet nat,” is the most natural method of producing sparkling wine, in other words with the least amount of intervention from external factors.
In short, pet nats are spumanti (or sparkling wines if they are under 3 bar), that, as opposed to champagne, do not require a second fermentation. The still fermenting must (whether in a stainless steel tank, a wooden barrel, a concrete tank, or amphorae) is bottled with residual sugar content and capped under pressure. It is under the crown cap that the carbon dioxide develops thereafter.
Generally, yeast is left in the bottle and discharges are rare. Today, most pet nats are “sur lie” (on the yeast), and have a longer storage time. This method is customarily defined as the “méthode ancestral” or ancestral method (in the sense that its origins are from a long time ago). In Italy, Prosecco was originally produced in this manner. The “methode ancestral” may seem easy, but the fermentation process within the bottle is actually very hard to control, and there is not a lot of competition among winemakers in Italy who use this process. It was in the 90s in France that ambitious winemakers returned to this style. Today, with the growing interest in and attention to natural wine, there has also been an increase in attention to pet nats. In London, Paris, Copenhagen, Tokyo, and New York, this light wine which naturally contains carbon dioxide, has found a place in a large range of restaurants, not simply high-end ones.
“Terroir” is a French term without a matching Italian (or English) equivalent. It indicates the set of geological, physical and climactic conditions of a defined area in which a vine grows. The term used to be used to also designate a region and its typical culinary products (cheeses, meats, oil, etc.).
Most of us know what “terroir” is, even if we do not know of the term itself. Take for example the berries and wild fruits and other agricultural products of a pristine land of a specific geological area with a particular climate or soil – or also, the fresh unpasteurized milk of cows grazing in the Alps.
Terroir and viticulture. When France in the 1930s began to classify the locations of vineyards, the term “terroir” began to be used in winegrowing – referring to the combination of climate and soil that can be ascertained by certain obtainable objective factors:
Solar energy (irradiation, duration of irradiation)
Temperature (nighttime and daytime temperatures)
Soil surveys (permeability)
Geology (slope and conformation of the land)
Soil moisture (quantity and distribution of rains)
Interpretation and production of wine. As mentioned before, there is not an exact translation for “terroir”. Depending on the interpretation, the term is also not necessarily limited to refer only to nature’s influences, but also can include factors produced by the cultural activities of man. In general, for winemakers, this is a standard factor. However, for natural winemakers, this is a particularly critical factor.
A bitter aftertaste. There is no denying that today, the term “terroir” has become a marketing concept. In fact, it is sometimes overused and, at times, degenerates into an empty symbol of “quality,” and used without scruples around the world. even for industrial products.
For the tastemaker therefore, it is even more important to understand the exact origins and types of cultivation and winemaking.
Free SO2 in natural wine Grapes naturally contain traces of sulfur. In the traditional production process, during vinification, there is a step that includes the addition of free sulfur to the grape juice, so that the wine can adapt to any temperature. In natural red wines, the added free sulfer is limited to a maximum of 30 mg/l (versus up to 200 mg/l for traditional wines), while for natural white wines the maximum is 40 mg/l (versus 400 mg/l for traditional whites).
When wine has a high amount of free SO2, the body enzyme ALDH can not transform the toxic acetaldehyde during the oxidation of alcohol into a harmless acetate acid.
Not so with natural wine: the complete lack of, or minimal amount of SO2 does not affect the body in this way, therefore the toxic acetaldehyde is processed and expelled. We do not suffer from the wine, and instead we can handle and enjoy even more of it!
In 1992, Ruedi Gerber acquired Sequerciani, with its eight hectares of abandoned land, and decided to invest in its future by implementing the techniques of organic agriculture. Collaborating fruitfully with his neighbor, the specialized consultant Wolfgang Scheibe, his goal was realized by exploiting the soil in a biodynamic way.
Later, in 2005, Ruedi Gerber obtained more farmland nearby, filled with olive trees, fruit trees and vegetable gardens. Wonderful land, bordered by a forest, that had not been worked for years but had been traditionally farmed in the past. Thanks to the groundwork laid with constant biodynamic sprays, such as Cornoletame and horn silica, and to the first harvesting attempts, the olive groves turned healthy and productive again in 2008.
And since 2009, large areas in vicinity of the manor house have been turned into vineyards. Micro-climates have been created to help invigorate the crops with mixtures of green manure – herbs that have been planted between the rows, destined to became natural fertilizer. If covered and rooted well, these mixtures reinvigorate the soil and decrease the risk of erosion. The flourishing green manure also stimulates the proliferation of insects, including the “Sequerciani” bee population. Thus, thanks to the harmonious balance of the world around them, the crops are able to avoid partial pest infestations.
Nearby, there is a free range animal farm with Chianina calves whose manure is an indispensable source of agricultural fertilizer. The farm and its dunghill work regularly to prepare biodynamic organic fertilizer. It favors a pre-maturation of the prepared dung , even before it is spread in an area or re-added to another compost.
In 2014, Sequerciani officially received Demeter certification. In the same year, more lands were acquired in the extremely fertile plains nearby, ensuring the availability of even more healthy cultivatable lands. At one time farmed in a traditional manner, the lands are now fertilized organically, treated with extraordinary attention, and the soil is prepared to support quality crops certified by Demeter. The health and vitality of the crops will continue to increase as the soil continues to be reinvigorated. It is a process that has many positive effects on wine production and other agricultural products, if the necessary urgency is maintained in cultivating these wonderful fruits of the earth.
Biodynamic agriculture endeavors to have a global outlook on the earth’s development within the planetary system and in particular on future agricultural activities. The objective is to sustain the evolution of all vital environmental forces, flora and fauna – and can be achieved if this “rejoining” is done in a conscious, knowledgeable manner.
For biodynamics, life that is born of the land is a holistic system, so that farming should be understood as an interconnected organic process, in which humankng, animals, plants and the land work in harmony to unleash its vital forces. Agricultural work on the land is part of this development, and with the help of farmers, the potential of a land can be fully expressed. Although self-regulating, an organism always needs the world around it and is never fully realized. The short history of Sequerciani’s biodynamic life also has great challenges ahead of it, and the farm in its continuous evolution, will meet its challenges with enthusiasm.
In 2016, Sequerciani with its 52 hectares, provided a healthy part of the products produced by the 9,300 total hectares cultivated according to biodynamic methods in Italy overall, while earning organic and biodynamic certification at the same time. The products are registered with the Demeter trademark, which is awarded annually after careful monitoring for compliance with guidelines: a guarantee that Sequerciani’s products meet the highest of quality requirements.
Warning: the original protagonist of this legend was not really King Arthur, but our local knight and hero Golgano Guidotti. He was not born in medieval England but in Tuscany. The theater of history is only 20 km from Sequerciani, nestled in an idyllic hilly landscape. Go there and check or yourself!
This is the story of the legend:
There once was a young man, Galgano, from a rich and noble family, born in 1148 in Chisudino Tuscany. His life was marked by disorder and lawlessness, the fighting of useless battles and many amorous adventures.
One day when he was out riding, his horse became frightened and threw the young man off: none other than the archangel Michael, the patron saint of Chisudino, had appeared right in from of him!
Under the saint’s protection, our reckless youth was led to a hill close to his birthplace. Here, he was asked to renounce a life spent far from the ways of God: “It is easier to stick a sword in a stone than to do what you ask of me” apparently were the words of Galgano. And venturing to prove his point, he swung his sword - and yet somehow the sword entered easily into the rock in front of him. Thus the miracle occurred, our hero took heart and Monte Siepi became his hermitage – where he lived in poverty together with wild animals until his death in 1181. Four years later he was proclaimed a saint.
Afterwards, the Bishop of Volterra gave Monte Siepi to Cistercian Monks, who built the church of Monte Siepi on the top of the hill, originally with red and white strips. It is also where Galgano’s sword can still be found stuck in a rock -- we highly suggest it as the destination for a short beautiful walk. The monks later built the Gothic Abbey of San Galgano at the foot of the hill.
One of the most evocative and refreshing places in all of Tuscany is here: the ruins of the San Galgano abbey, which has been reduced to only walls and lies in the quite countryside, surrounded by fields and cypresses. Its roof collapsed a long time ago – and standing in the middle of it with its open sky, you can not help but experience the magic of the place.
On the road back, a narrow lane leads up a hill towards Chiusdino, the birthplace of Golgano. The village has the characteristics of a film set, with its narrow, torturous alleys that wind picturesquely up through the different “levels” of the village. But the best part about wandering through this labyrinth is entering the church of of San Michele -- where, barely attracting any attention is preserved a most valuable relic: the skull of San Galgano!
After such a scare, you will be in need of some cheer, and, as it will likely be getting darker, something to eat as well. All that remains for you to do, is it too take the picturesque roads in the direction of Tatti, where -- after a visit through the village’s small medieval center – the “Barrino” restaurant welcomes you. Guests there can enjoy Tuscan delicacies prepared by Dario and taste the natural wine of Sequerciani, while seated on the restaurant’s terrace with its amazing views of the hills and the sea beyond. What more could one ask for?
Daytrip route: Sequerciani – Perhaps starting with some morning shopping in Massa Marittima – San Galgano Abbey, following the road towards Siena – Short walk up to Monte Siepi – Returning back with a stop in Chiusdino – Finishing at the “Barrino” in Tatti.
This week we start one of the most important operations in the agricultural season: the "spraying" of Manure Horn (biodynamic preparation 500).
We were waiting for the cold wave and now we can start: first the crops, then the vineyards, finally the olive trees and the fruits.
But what is manure horn? The answer is simple: it is a biodynamic fertilizer for the soil. Specifically, the manure horn is a preparation based on fresh manure selected from cattle breeding in the wild, used in autumn to fill cow horns. These horns, filled in this way, are buried and left to macerate until the following spring, after which they are emptied and the contents are put into unsealed glass jars, which in turn are placed in a box full of peat. Care in conservation is fundamental: the manure horn is a living organism that must neither dry nor mouldy because the microorganisms that compose it would die or no longer be effective.
When used, the contents of these jars are dissolved in well or spring water through the dynamization process. The end is traditional: with this water with dissolved manure the culture is sprayed using a special sprayer.
What is special about manure horn? Empirical results show that the manure horn gives balance to the bacterial and microbiological structure of the soil. This results, for example, in better water absorption (and therefore also water saving in case of irrigation), regulation of the pH of the soil and leveling of its acidity, a strong nutritional support to germinating seeds and root development.
Why the cow horn? This point is not sincerely supported by scientific evidence: it is believed that the horn is the terminal of the energy and strength that an animal releases. Bone and cartilage tissue are particularly rich in enzymes. The permanence of manure in these "containers" enriches its enzymatic and bacterial charge and gives it a particular power.
Director Sandra Vannucchi’s first film “La Fuga” with Donatella Finocchiaro and Filippo Nigro, in collaboration with ZAS Film, is on release.
“La Fuga”, director Sandra Vannucchi’s first film, nominated for the EFA Young Audience Award 2018, opens on 7th March and is distributed by Lo Scrittoio.
An independent, low budget film, shot in Tuscany and Rome, “La Fuga” has as its protagonists two actors known to the general public: Donatella Finocchiaro – fresh from the FICE Prize 2018 for her numerous and significant interpretations in art movies – and Filippo Nigro, who play the parents of the young star, the eleven-year-old Lisa Ruth Andreozzi.
The film tells the story of Silvia, a curious, lively girl of eleven who finds herself in a complex family set up, marked by the chronic depression of her mother and by constant misunderstandings and communication difficulties with her father. Her mother’s illness renders the relationship between the parents and the children extremely fragile. The dreams and aspirations of the latter, even the simplest, remain unheeded in an everyday existence that seems to be focused mainly on its inherent problems. Silvia longs to visit Rome but nobody at home listens to her. Realizing that nobody will permit her to fulfil her dream she decides to escape, determined to visit the city on her own. During the train journey she meets a young Romany girl Emina with whom she immediately establishes a close friendship. The escape triggers a process of growth and transformation in both Silvia and in the people who surround her.
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General terms and conditions for online sales
(long distance sales contracts)
Definitions and objective of contract
This agreement governs online sales (long distance sales) in accordance with art. 50 et seq. of Legislative Decree no. 6 September 2005, n. 206 ("Consumer Code") for those food products viewable at the www.sequerciani.it website for deliveries to be made exclusively in Italy.
The owner of the website is S.S. Sequerciani Soc Agricola Gerber & C. loc Sequerciani 58023 Gavorrano (GR) Italy P.I. 01449730538, registered in the Trade Register at the Chamber of Commerce-GR R.E.A. 125201.
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S.S. Sequerciani Soc Agricola shall deliver to the customer all ordered items by courier and/or forwarding agents within the period stated in the email containing the order confirmation and, in any case, within a maximum of thirty days from the date of receipt of order.
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b) that the packaging of the items is intact in all its parts, not damaged or compromised in any way or altered by atmospheric events or otherwise.
Any claim for damage to the package and/or the product during delivery, or any incongruity in the quantity of packages listed on the packing order, must be immediately disputed in writing upon delivery when signing the receipt of delivery (specifying the reason for the claim, e.g., "damaged package,” "crushed package", etc.). After signing the courier document, the Customer will not be able to challenge additional external elements of the delivery.
In case an order in not deliverable within 5 working days after it arrives with the courier at its local destination due to repeated failed delivery attempts to the addressed indicated by the customer on the order, the order will be returned to the warehouses of S.S. Sequerciani Soc. Agricola. Arrangements will then be made for a new shipment with the appropriate additional shipping costs.
S.S. Sequerciani Soc Agricola may, at its discretion, decide to make more than one partial delivery. In this case, the buyer will not be charged any additional cost outside of the original cost for the original one delivery.
All prices of Products contained in the online catalog of the "Web Shop" are expressly in Euros. All prices are considered to be VAT included but do not include delivery charges, which will be calculated separately. Products are sold at the list price in effect at the time of issue of the order.
Delivery charges are indicated during the ordering process in the "Web Shop" section of the website. Delivery charges may be subject to change: however, such variations will not affect the amounts of accepted purchase orders until changes have been published on Website.
The buyer agrees to repay to S.S. Sequerciani Soc Agricola for any additional expenditures incurred for shipments or transports caused by a failure of the buyer to make arrangements for the date, time and place of delivery.
Payments can be made via credit cards (Visa, Mastercard).
Right of Withdrawal
Any customer who purchases products for purposes other than their own entrpreneurial activities, has the right to terminate the purchase agreement – without penalty and without specifying any reason – within 10 working days of the product delivery date.
The right of withdrawal may be exercised by sending, within the time limit indicated above in 6.1, a written communication to the seat of S.S. Sequerciani Soc Agricola by registered letter with proof of delivery. The communication can also be sent, within the same period, via email, on condition that it is also confirmed by registered letter with proof of receipt within forty-eight hours afterwards. The registered letter will be considered sent in due time based on the date of its postmark.
The substantial integrity of the product to be returned is an essential condition for exercising the right of withdrawal. The right of withdrawal, therefore, can not be exercised if the buyer has not taken adequate measures to ensure that the product can be returned in the same condition as it was received (including the original packaging). In any event, the buyer must take all appropriate and reasonable measures to preserve the product and do everything possible so that the product is returned to S.S. Sequerciani Soc Agricola in perfect condition.
The buyer who has exercised his right of withdrawal must return the product within 15 days from the delivery date to the following address:
S.S. Sequerciani Soc Agricola di Gerber & C. Loc Sequerciani 58023 Gavorrano (GR) Italia
The costs of returning the product will be solely at the buyer’s expense, except in cases of damaged products or, when because of a shipping error, the product delivered is different than the product ordered.
Payments will be refunded by SS Sequerciani Soc Agricola within fifteen days from the date of return of goods without additional cost to the purchaser.
Responsibilities of S.S. Sequerciani Soc Agricola
S.S. Sequerciani Soc Agricola will not be held liable for non-compliance or delays in the execution of an order in the event that such default or delay is caused by impediments such as work interruptions, trade union activity, suspension of transport and any other reasons causing impediments due to force majeure or chance.
S.S. Sequerciani Soc Agricola does not assume any responsibility for the Client’s intended use of the purchased goods. In the case of "defective" goods, the only charges for which S.S. Sequerciani Soc Agricola will be responsible will be for their replacement costs and under no circumstances will S.S. Sequerciani Soc Agricola be held liable for any Customer loss of earnings.
S.S. Sequerciani Soc Agricola’s use of the data communicated by filling in the fields of their order form will be used solely for the purpose of completing the request for the purchase of our products, and will be limited to the fulfillment of legal and contractual obligations related to such purchase.
Confirmation of data is optional, however the absence of certain data will not allow for the completion of a transaction.
All data will be handled either by computer or paper, as well as by electronic means needed to execute your request – through systems that are designed to protect the confidentiality of all data.
Any information conveyed in the order will be kept only for the time strictly needed to consider and execute your request, and only necessary authorized employees (as outlined by law) under the company’s responsibility will have access to such information.
We inform you, finally, that Article. 7 of Legislative Decree 196/03 gives each concerned party specific rights regarding personal data, and, in particular, the right to obtain confirmation as to whether or not personal data has been obtained, even when not officially recorded, and the right to obtain such information in a clear intelligible form.
You have the right to obtain:
a) updates and rectification or, when needed, integration of data;
b) the cancellation, transformation into an anonymous form, or blocking of data processed in violation of the law, including that data whose retention is not necessary in relation to the purposes for which the data was collected or subsequently processed;
c) the attestation that the operations referred to in points a) and b) above have been brought to the attention of, also as regards their content, to those to whom the data has been communicated or distributed, except in cases in which such fulfillment proves impossible or involves means manifestly disproportionate to the protected right.
You have the right to object, in whole or in part:
a) for legitimate reasons regarding the processing of your personal data, although such data may be pertinent for collections purposes;
b) the processing of personal data for purposes of sending advertising or direct sales or for carrying out market research or commercial communications.
Regarding the means of exercising your rights, please refer to the provisions of Articles n. 8 and 9 of Legislative Decree 196/03.
The owner of the data and the responsible party for any such findings, pursuant to and for the effects of such art. 8 of Legislative Decree. N. 196/2003, is:
S.S. Sequerciani Soc Agricola di Gerber & C. Loc Sequerciani 58023 Gavorrano (GR) Italia
The communication can be made, in writing by sending a request:
These General Terms and Conditions are regulated by Italian Law.
Any dispute relating to the General Terms and Conditions shall be the jurisdiction of the Courts of the buyer’s residence if he or she is a consumer. In all other cases, the territorial jurisdiction will exclusively be that of the court in Grosseto.
In accordance with art. 1341 and 1342 c.c., by filling out the order form, the Customer declares that he has read and agreed expressly to the above stated General Sale Terms and Conditions.