Sequerciani Aleatico Passito 2017

Aleatico Passito IGT Toscana 37.5 cl is a sweet wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure Aleatico grapes harvested and selected by hand, the bunches of which are spread out on racks and dried in the sun until a very sweet must is obtained. Vinified in small concrete tanks, it is fermented only by indigenous yeasts present on the skin. Aleatico Passito is bottled without filtration, clarification or addition of sulfur dioxide. We like it because it is simply a spectacle, super versatile and delicious

Producer: Sequerciani

Libello IGT Tuscany

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Aleatico

2021

️  15%

Sweet Wine

The bunches are collected and selected manually, then spread out on racks and dried in the sun until a very sweet must is obtained. It is then vinified in small concrete tanks, with forced fermentation by indigenous yeasts present on the skin. It refines for a few months then in the bottle

Floral and fruity, with hints of wild berries in jam and cherries in alcohol, hints of cocoa and liquorice

Soft and enveloping, fresh and tasty

Serving temperature 16°-18°

Chocolate desserts

In this wine all the versatility of this incredible grape variety

See all products of La Selezione SO2

Gavorrano (Gr), Tuscany

Sequerciani is a Demeter certified biodynamic company whose philosophy is absolutely that of minimal intervention in the vineyard and in the cellar.

Nothing is added and nothing is taken away, allowing nature to take its course. At Sequerciani the grapes simply grow, become must and mature into wine. Without additives or filters.

The Sequerciani terroir is perfect for the full maturation of the company’s grapes, the soil is clayey limestone and the vines are located at 250 meters above sea level. Sunny days alternate with cool, breezy nights.

There are 12 hectares of vineyards, all organically and biodynamically managed, swept by sea breezes which enrich the grapes with sugars and acids. Mostly the native vines of the area are used, such as Pugnitello, Ciliegiolo and Foglia Tonda, obviously together with the inevitable Sangiovese and Vermentino.

The harvest is always manual, just as the fermentations are spontaneous using indigenous yeasts. For refinement, terracotta amphorae and non-first passage wooden barrels are used.

The oenologists’ intervention is limited, as it should always be, to observation and respect for the times of nature; the result is pure, rare wines that speak of the territory and the people who take care of it.