Natural wine is our passion!

«In doing nothing, nothing remains not done»  (Lao Tzu)

Only nature.  We do not add or take away anything.  We grow grapes, fermenting the must and maturing the wine.  We follow this natural process with respect and dedication.  In this way, our quality, Demeter certified, bio-dynamically cultivated wine in born.

«The wine is born alone. If you let it be, and only then, will it tell its true story. From the clay-filled soil, the sunny days of Tuscan summers, and the cool nights by the sea. We do not want to meddle, we want to simply listen to the story that the wine is telling us. We work
with the utmost care, without adding or filtering anything. We let things happen. It is a pure appreciation that engages the senses with what comes from nothing but the sun, the earth, and the grapes.» 



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The Winery Project

The Sequerciani terroir is particularly ideal for growing the vines that make our natural wine. Twelve hectares of new vines on clay soil, two hundred and fifty meters above sea level. Days of sunshine alternating with cool nights and sea breezes that favor the grapes, helping them attain the right amounts of sugar and acid.  Just perfect for fermenting the grapes in a natural way without any additives.

Having recently rediscovered native vines that had long since disappeared, we nurture and cultivate according to biodynamic principles. The result? A very special experience! Rare
wines, unfiltered, that reflect beautifully the Sequerciani terroir.

The grapes are harvested by hand, and only the best are filtered out for use. Fermentation takes place spontaneously with yeast found on the grape skins. We do not add any yeast or other substances.

Every wine tells a story: about the grapes, the territory, the people who take care of it. We age using different techniques, so that each wine can speak for itself. Some are aged in terracotta amphorae to help bring oxygen to the wine and preserve each grape’s particular flavor. And, to add a shade of extra flavor, a small part of the wine is matured in wooden
barrels. This method gives our wines a complex flavor, without affecting the character of the grape.

We intervene only to observe and to ensure the wine stays in tune with nature: nothing is added and nothing is taken away. No sulfites are added and no filtration is carried out. 

More about natural wine

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Pugnitello

A delicious wine returns after centuries in obscurity

This long-forgotten grape variety has only recently been rediscovered and given the recognition it deserves. It was found growing in remote vineyards in the Province of Grosseto, Tuscany, and was accepted for study and conservation by the "Vitiarium" in San Felice, an initiative aimed to protect the genetic heritage of Tuscan viticulture. The name “Pugnitello” (little fist) refers to the grape’s compact form. It is highly resistant to pathogens and well-suited to biodynamic cultivation methods.

Harvested and selected by hand, the wine is fermented using only the yeasts found naturally on the grape skin. The grapes are vinified in concrete tanks and matured in French oak casks and terracotta jars.

Pugnitello is exceptionally rich in polyphenols and produces an intense red wine with a complex nose that ranges from spices to dark fruits. A powerful wine with plenty of depth, Pugnitello pairs well with classic Tuscan dishes, game, and mature cheeses.

Foglia Tonda

A lost indigenous variety has been rediscovered

Foglia Tonda was first mentioned in 1887 in an essay by Count Giuseppe di Rovasenda. 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. Foglia Tonda produces generous crops, which obliges us to carry out a “green harvest” in which only the smallest bunches are ultimately harvested.

Harvested and selected by hand, the wine is fermented using only the yeasts found naturally on the grape skin. The wine is vinified in concrete tanks. It is then matured in terracotta jars.

The result is a wine with a deep red color and a varied bouquet, dominated by aromas of spices and Mediterranean scrub. An elegant wine with plenty of character, Foglia Tonda can be paired with Tuscan meat platters, pasta dishes with vegetables, and grilled meats.

Ciliegiolo

The modernity of a historical grape variety

Ciliegiolo is one of the oldest Tuscan grape varieties, which can be traced back to the 17th century. For years it was thought that it originated in Spain, introduced here by some pilgrims who travelled to Santiago di Compostela. However, recent genetic tests have shown that it originates from Tuscany, and is closely related to the Sangiovese grape. 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.

Harvested and selected by hand, the wine is fermented using only the yeasts found naturally on the grape skin.

The wine is vinified and refined in concrete and amphorae. 

It contains a great number of polyphenols, boasts a silky tannin texture, and has a notable red color with a strong purple tinge. It is perfect for all traditional Maremma pasta dishes made with tasty, tomato-based sauces, and matches wonderfully with bread and spicy roast pork, grilled or roast meats. It is a versatile wine, much appreciated at the dining table.

 

Verment'oro

Terracotta amphorae for a classic that is stronger than ever

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.
Others believe its country of origin is Italy. 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.

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.

Our Verment'oro has an intense yellow color, with aromas of yellow fruit and medicinal herbs. The wine pairs well with bold foods such as pasta with vegetables, white meats, oily fish, and cheeses.

Libello

The elegance and the fruit of our terroir

A blend of Sangiovese and Ciliegiolo varieties, with a small addtion of Foglia Tonda.

Sangiovese has its origins in the distant past, most likely dating back to the Etruscan period. Its strong character is typical of Tuscan reds. The Ciliegiolo grape variety is also widespread in central and southern Tuscany. While it can be used to produce outstanding varietal wines, it truly excels when blended with Sangiovese, to which it imparts softness and a fresh aroma of cherries. We propose a wine with a lively red color and a fresh bouquet of small red fruits.  Foglia Tonda, a very ancient vine, gives scents of dog rose on the nose and verticality and acidity in the mouth.

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.

We intervene only to observe and to ensure the wine stays in tune with nature: nothing is added and nothing is taken away. No sulphites are added and no filtration is carried out. 

Young, well-balanced, fresh and fruity, it pairs well with traditional Tuscan antipasta, meat platters, crostini, grilled meats, and pasta dishes served with full-flavored red sauces.

Oh Rosa!

The unusual rosé from Maremma

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.

The whole bunches, after manual harvesting in boxes, are gently pressed and the must obtained is transferred to stainless steel where, thanks to the yeasts on the skins, the alcoholic fermentation starts spontaneously.

At the end of fermentation, half of the wine rests in steel while the othesis refined in terracotta amphorae. 

Our intervention is limited to observation and respect for nature's time; we add nothing and take nothing away. No added sulphites or filtration.

Thanks to a perfect balance between freshness and soft fruit, with a supporting tannic structure, the rosé ciliegiolo is a very versatile wine. Drunk chilled, it is an excellent wine for aperitifs and starters, while served at a slightly higher temperature it goes perfectly with first courses such as pasta with vegetables or white ragu and tasty fish soups, or white meat and roasted or grilled vegetables. 

 

 

Vermentino

Deliciously freshness and salinity

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. Others believe its country of origin is Italy. 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 grapes are brought to a maturity that preserves freshness and the right parameters of sugar and acidity. After careful selection in the vineyard, the grapes are harvested by hand and pressed; the must obtained is fermented using only indigenous yeasts. 

The wine is then aged in stainless steel until bottling.

We intervene only to observe and to ensure the wine stays in tune with nature: nothing is added and nothing is taken away. No sulphites are added and no filtration is carried out. 

Naturally cloudy, our Vermentino is straw-yellow in color with flashes of gold. It is fruity, floral on the nose with notes of Mediterranean scrub. The wine pairs well with bold foods such as omelets, pasta with fish or vegetable sauce, cheeses.

Ancestrale

An ancient process for a rebellious wine

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.

Harvested and selected by hand, the wine is fermented using only the yeasts found naturally on the grape skin.
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.

It is perfect for a toast with fish and vegetable finger food -- cold and colorful. It is also wonderful sipped with hot crispy, freshly fried snacks. It can be paired with delicate first courses, such as sautéed shellfish and crustaceans, and is very intriguing when served with oriental cuisine dishes.

Aleatico

Delicious sweetness with an intense aroma

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. 

It is a wine to take your time over, and pairs well with chocolate, biscuits and pastries. Try it with blue cheese for something a little different.

 

Our biological Grappa

Grappa is a distilled alcoholic drink made from marc that remains after the fermentation process of new wine.

The operation has classically been a light-hearted moment in the cantina after the tiring work of grape harvesting and fermentation, and was carried out inside wine cellars using copper machinery that worked slowly to provide harmony, aromas and a velvety taste. The time spent waiting was passed by eating and, even more so… by drinking! This is why distillation was often carried out at night.

We are speaking of the past of course, as today distillation is protected by the State Monopolies Department and therefore wine cellars must send their fresh marc to the “distiller” who then returns the packaged grappa.

The romantic atmosphere may have been lost, but thankfully at the artisan distillery where Sequerciani takes its own marc -- Distilleria Nannoni – the essential methods and the necessary care and attention are maintained during those… Grappa nights!

Grappa

The fragrance of fresh marc in this young spirit -- with its lively personality.

In an artisanal process, distillation occurs with vapour boilers and low-degree discontinuous columns; the head and tail are cut manually by the Master Distiller after each boil.

A young, unaged biological Grappa, stored in steel. Transparent, clear and crystalline. 

Balanced and pleasant to the palate, with good persistence. Excellent after a meal.

 

Grappa Riserva

A fruity fragrance of fresh marc -- an immediate reminder of the Maremma harvest, combines delicately with the aromatic notes of vanilla, almond and honey from wood aging.

An aged biological Grappa distilled from fresh marc, still dripping with all types of wine from the farm’s grapes.

In an artisanal process, distillation occurs with vapour boilers and low-degree discontinuous  columns; the head and tail are cut manually by the Master Distiller after each boil.

Aged for 18 months in French durmast barriques used only once to refine wine.
Ageing takes place inside a warehouse sealed by the Customs and Monopolies Agency, which guarantees and certifies duration and method. 

A wonderful, lively golden Grappa. Balanced, enveloping and soft in the mouth. Excellent after a meal. Especially suited to handmade chocolate and dry baked products.

 

Grappa Selezione

Distinct aroma of fresh marc in this young spirit with a lively personality enhanced by hints of our biodynamic wildflower honey.

In an artisanal process, distillation occurs with vapour boilers and low-degree discontinuous columns; the head and tail are cut manually by the Master Distiller after each boil.

A young, unaged biological Grappa, stored in steel, flavoured with organic honey.

The right balance between the dryness of the distillate and the soft sweetness of honey. Excellent at the end of a meal.

 

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