Sequerciani Libello 2020

Libello IGT Toscana is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure Sangiovese grapes which ferment spontaneously with indigenous yeasts and macerate for a week in concrete. The refinement always takes place in cement for approximately 9 months. Libello is bottled without filtration, clarification or addition of sulfur dioxide. We like it because it is dynamic, fresh and exuberant, pure Tuscany to drink, and it is to be tried with the cured meats of this incredible region

Producer: Sequerciani

Libello IGT Tuscany

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Sangiovese

2020

️  14.5%

Red wine

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

Floral and vinous, fruity and slightly balsamic, mineral and iodine scents

Warm and rounded, generous and enveloping, soft with gentle tannins and a long finish

Serving temperature 18°-20°

It is the classic cured meat wine that never disappoints

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.