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 summer, 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.»  

 

The Sequerciani terroir is a particularly ideal area for growing the vines that make our natural wine.  Eight hectares of new vines on clay soil, two hundred 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, filtering out only the best for use. Fermentation takes place spontaneously with yeast found on the grape skins. We do not add any yeast or other substances. Our wines 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.

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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, in Tuscany, and was accepted for study and conservation by the Vitiarium in San Felice, a systematic collection of the region’s indigenous wines. 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. When maceration is complete, the grapes are vinified in concrete tanks and matured for twelve months in French oak casks and terracotta jars from Impruneta. 

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. 

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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. After a brief period of maceration, the wine is vinified in concrete tanks. It is then matured for nine months, firstly in terracotta jars from Impruneta, and then briefly in French oak barrels. 

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.

 

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Verment'Oro

Terracotta amphorae for a classic that’s 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 French oak barrels. 

Our Verment'Oro has an intense yellow color and is naturally at least a little cloudy, with aromas of yellow fruit and medicinal herbs. The wine occasionally has a touch of fizz, and pairs well with bold foods such as pasta with vegetables and white meat, cheeses, and dishes based around full-flavored, oily fish.


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Vermentino

Deliciously fresh with a floral bouquet

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. It is vinified and matured on fine lees in cement and steel tanks, which preserves the typical aromas of the grape varieties.

Naturally cloudy, our Vermentino is straw-yellow in color with flashes of gold. It is floral on the nose with notes of Mediterranean scrub. The wine occasionally has a touch of fizz, and pairs well with bold foods such as omelets, pasta with fish or vegetable sauce, cheeses and any full-flavored dish based around fish.

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Libello

The classic Tuscan robustness of two ancient, indigenous grape varieties.

A blend of two ancient and typical Tuscan varieties with common roots: Sangiovese and Ciliegiolo. 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 use the two varieties to produce a wine with a lively red color and a fresh bouquet of small red fruits. 

Each variety is harvested separately and picked by hand once suitably ripe. The wine is vinified using a technique based on carbonic maceration. A brief maturation in concrete tanks and terracotta jars allows us to preserve the wine’s agreeable freshness. 

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

 

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Aleatico

Aleatico is an aromatic red wine.

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 then given a short, six-month maturation in terracotta jars from Impruneta. 

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.


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Our biological Grappa

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

The operation, which was a light-hearted moment after the tiring work of grape harvesting and fermentation, was carried out inside the 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… drinking! This is why distillation was often carried out at night. 

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

The romantic atmosphere has been lost, but at least the artisan distillery where Sequerciani takes its own marc (Distilleria Nannoni) maintains the care, method and attention provided during those… Grappa nights!

Grappa Selezione

The fragrance of the fresh marc in this young spirit with a lively personality enhanced by the fragrance of Aleatico and Pugnitello.

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

Young biological Grappa, not aged, stored in steel.  Transparent, clear and crystalline. 

Balanced and pleasant to the palate, with persistence. Delicious fruity notes characteristic of Aleatico and Pugnitello in the retronasal olfaction. Excellent after a meal.


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Grappa Riserva

A fruity fragrance of fresh marc, with an immediate reminder of the aroma of the Maremma grape harvest. The aromas from refinement in wood, vanilla, almond and honey notes combine delicately.

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

Artisan distillation, 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 the warehouse sealed by the Customs and Monopolies Agency, which guarantees and certifies duration and method. 

A good, lively golden Grappa. In the mouth it is balanced, enveloping and soft. Excellent after a meal. Especially suited to handmade chocolate and dry baked products.


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