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Sequerciani Ciliegiolo 2020

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Ciliegiolo Maremma Toscana DOC is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from pure Ciliegiolo grapes that ferment spontaneously with indigenous yeasts and macerate for a week in cement. Ageing takes place in terracotta amphorae for about 9 months. Ciliegiolo is bottled without filtration, clarification or addition of sulphur dioxide. We like it because it is exuberant and hides its imposing alcohol content well, it is n floral and fruity wine, which chimes! Sandwich with porchetta it is!

Manufacturer: Sequerciani

🍾 Ciliegiolo Maremma Toscana DOC

🖼️ Gavorrano, Tuscany, Italy

🏡 Sequerciani Farm

🍇 Ciliegiolo

📅 2020

🌡️ 14.5%

🍷 Red Wine

🛁 Manual harvest, spontaneous fermentation with indigenous yeasts and one-week maceration in cement; ageing takes place in terracotta amphorae for about 9 months. It is bottled without the addition of sulphur dioxide, filtrations or clarifications, and rests in glass for a few months

👃🏻 Floral with notes of red fruits, cherry and raspberry, herbaceous and iodine hints

👅 Fresh and powerful, slender and savoury, tannic and long

👍🏻 Serving temperature 18°-20°.

💕 Porchetta sandwich

😍 It is a truly exuberant red, the alcohol is very well integrated, almost not letting its alcohol content show through

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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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