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Sequerciani Ancestral 2019

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15,70 

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Ancestral Pas Dosè is a sparkling wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from Sangiovese, Foglia Tonda and Pugnitello grapes that ferment partially in stainless steel, then after a very short maceration are gently crushed and re-fermented in the bottle at spring temperatures, where they remain on the lees for a year without additions, filtrations or clarifications. Floral and fruity, fresh and dynamic. Ancestrale Pas Dosè is a simple and delicious aperitif wine

Manufacturer: Sequerciani

🍾 Ancestral Pas Dosè

🖼️ Gavorrano, Tuscany, Italy

🏡 Sequerciani Farm

🍇 Sangiovese, Foglia Tonda, Pugnitello

📅 2019

🌡️ 12.5%

🥂 Pet Nat and Ancestral Method

🛁 Harvested by hand, partial fermentation in steel, then after a maceration period of a few hours the grapes are gently crushed. At spring temperatures they re-ferment in the bottle, where they remain for a year on the lees without additions, filtrations or clarifications. It is bottled without the addition of sulphur dioxide, filtrations or clarifications, and rests in glass for a few months

👃🏻 Red flowers and fresh berries, fragrant, mineral and herbaceous hints

👅 Fresh and savoury, dynamic and exuberant

👍🏻 Serving temperature 8°-10°.

💕 Surprising with oriental cuisine

😍 Intriguing

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Gavorrano (Gr), Tuscany

Sequerciani is a Demeter-certified biodynamic company whose philosophy is absolutely that of minimal interventionism in the vineyard as well as 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 filtering.

Sequerciani's terroir is perfect for the full ripening of the estate's grapes, the soil is clayey-calcareous and the vines are at an altitude of 250 metres. Sunny days alternate with cool, breezy nights.

There are 12 hectares under vine, all organically and biodynamically managed, swept by sea breezes that enrich the grapes with sugars and acids. For the most part, the native grape varieties of the area are used, such as Pugnitello, Ciliegiolo and Foglia Tonda, obviously together with the ever-present Sangiovese and Vermentino.

Harvesting is always manual, and fermentation is spontaneous using indigenous yeasts. Terracotta amphorae and non-first-passage wooden barrels are used for ageing.

The intervention of the oenologists 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 land and the people who care for it.

 

 

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