Sequerciani Pugnitello 2017

Pugnitello IGT Toscana is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure Pugnitello grapes which ferment spontaneously with indigenous yeasts and macerate for a week in steel. The refinement takes place between French oak wood and terracotta amphorae for about a year. Pugnitello is bottled without filtration, clarification or addition of sulfur dioxide. Red fruits and intense floral notes on the nose, in the mouth it is fresh and powerful. Perfect with game and mature cheeses

Producer: Sequerciani

Pugnitello IGT Tuscany

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Pugnitello

2017

️  14.5%

Red wine

Manual harvest, spontaneous fermentation with indigenous yeasts and maceration for a week in steel; the refinement takes place between non-first use French oak barrels and 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

Very ripe berries, in particular blackcurrants and blackberries, with hints of rose and violet; then come the mineral and balsamic, earthy hints of undergrowth and dark spices

It is a powerful and balanced wine in the mouth, fresh and with pronounced, savory and long tannins

Serving temperature 18°-20°

Game

This grape takes its name from its characteristic bunch which is compact like a closed fist

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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.