Sequerciani Foglia Tonda 2019

Foglia Tonda IGT Toscana is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from 100% Foglia Tonda grapes which ferment spontaneously with indigenous yeasts and macerate for a week in steel. The refinement takes place in terracotta amphorae for about a year. Foglia Tonda is bottled without filtration, clarification or addition of sulfur dioxide. We like it because historically this grape produces intense and complex wines, strongly herbaceous and very rare. Perfect for grilled meat and vegetables

Producer: Sequerciani

Foglia Tonda IGT Toscana

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Round Leaf

2019

️  14%

Red wine

Manual harvest, spontaneous fermentation with indigenous yeasts and maceration for a week in steel; the refinement takes place in terracotta amphorae for approximately 12 months. It is bottled without the addition of sulphur, filtration or clarification, and rests in glass for a few months

Mineral and salty nose, strongly herbaceous and balsamic, hints of ripe berries and red wild flowers, hints of cocoa and tobacco

Full and generous, rich and direct, full-bodied and tannic

Serving temperature 18°-20°

Grilled meats and vegetables

It is a very rare wine because this grape forces producers to carry out a real green harvest, in search of ready grapes

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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.