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Sequerciani Libello 2021

15,90 

Out of stock

Libello IGT Tuscany is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from pure Sangiovese grapes that ferment spontaneously with indigenous yeasts and macerate for a week in cement. Refinement always takes place in cement for about 9 months. Libello is bottled without filtration, clarification or addition of sulphur dioxide. We like it because it is dynamic, fresh and exuberant, pure Tuscany to drink, and to try with the cured meats of this incredible region

Manufacturer: Sequerciani

🍾 Libello IGT Toscana

🖼️ Gavorrano, Tuscany, Italy

🏡 Sequerciani Farm

🍇 Sangiovese

📅 2021

🌡️ 14.5%

🍷 Red Wine

🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and one-week maceration in cement vats; ageing always takes place in cement vats 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 and vinous, fruity and slightly balsamic, mineral and iodine hints

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

👍🏻 Serving temperature 18°-20°.

💕 It is the classic charcuterie wine that never disappoints

😍 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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