Sequerciani Oh Rosa! 2022

Oh Rose! IGT Toscana is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure, whole bunch Ciliegiolo grapes which ferment spontaneously with indigenous yeasts and macerate a few hours in steel before soft pressing. The refinement always takes place in steel for approximately 9 months. Oh Rose! it is bottled without filtration, clarification or addition of sulfur dioxide. Fresh and dynamic, tannic and fruity, with delicate but intense aromas, it is an aperitif wine!

Producer: Sequerciani

Oh Rose! IGT Tuscany

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Ciliegiolo

2022

️  13%

Rosé Wine

Manual harvest, spontaneous fermentation with indigenous yeasts of whole bunch grapes and soft pressing after a quick maceration of a few hours; the refinement always takes place in steel for approximately 9 months. It is bottled without the addition of sulphur, filtration or clarification, and rests in glass for a few months

Typical hints of the Mediterranean scrub, floral and fruity, herbaceous and iodine

Fresh and savory, tannic but delicate, soft and enveloping

Serving temperature 10°-12°

Aperitif, and more

Top versatility, we recommend it to be tried as an aperitif but served at higher temperatures (e.g. 14°/16°) it is amazing with Caciucco!

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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.