Sequerciani Ciliegiolo 2021

Ciliegiolo Maremma Toscana DOC is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure Ciliegiolo grapes which ferment spontaneously with indigenous yeasts and macerate for a week in concrete. The refinement takes place in terracotta amphorae for approximately 9 months. Ciliegiolo is bottled without filtration, clarification or addition of sulfur dioxide. We like it because it is exuberant and hides its impressive alcohol content well, it is a floral and fruity wine that is exciting! And porchetta sandwich it is!

Producer: Sequerciani

Ciliegiolo Maremma Toscana DOC

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Ciliegiolo

2021

️  14.5%

Red wine

Manual harvest, spontaneous fermentation with indigenous yeasts and maceration for a week in concrete; the refinement takes place in terracotta amphorae for approximately 9 months. It is bottled without the addition of sulphur, filtration or clarification, and rests in glass for a few months

Floral with notes of red fruits, cherry and raspberry, herbaceous and iodine scents

Fresh and powerful, slender and tasty, tannic and long

Serving temperature 18°-20°

Sandwich with porchetta

It is a truly exuberant red, the alcohol is very well integrated, almost so as not to let its alcohol content shine through

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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.