Sequerciani Foglia Tonda 2019
26,20 €
Foglia Tonda IGT Toscana is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from pure Foglia Tonda grapes that ferment spontaneously with indigenous yeasts and macerate for a week in steel. Ageing takes place in terracotta amphorae for about a year. Foglia Tonda is bottled without filtration, clarification or addition of sulphur dioxide. We like it because historically from this grape are born intense and complex wines, strongly herbaceous and very rare. Perfect for meat and vegetable grigiliate
Manufacturer: Sequerciani
🍾 Foglia Tonda IGT Toscana
🏡 Sequerciani Farm
🍇 Round leaf
📅 2019
🌡️ 14%
🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and one-week maceration in stainless steel; maturation takes place in terracotta amphorae for about 12 months. It is bottled without the addition of sulphur dioxide, filtrations or clarifications, and rests in glass for a few months
👃🏻 Mineral and brackish 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 meat and vegetables
😍 It is a very rare wine because this grape forces producers to do a real green harvest, looking for ready berries
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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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