Sequerciani Pugnitello 2017
35,50 €
Pugnitello IGT Tuscany is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from pure Pugnitello grapes that ferment spontaneously with indigenous yeasts and macerate for a week in steel. Ageing takes place between French oak wood and terracotta amphorae for about a year. Pugnitello is bottled without filtration, clarification or addition of sulphur dioxide. Red fruits and intense floral notes on the nose, fresh and powerful in the mouth. Perfect with game and mature cheeses
Manufacturer: Sequerciani
🍾 Pugnitello IGT Toscana
🏡 Sequerciani Farm
🍇 Pugnitello
📅 2017
🌡️ 14.5%
🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and one-week maceration in stainless steel; maturation takes place between non-first-passage French oak barrels and 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
👃🏻 Very ripe berries, especially blackcurrant and blackberry, with hints of rose and violet; then come the mineral and balsamic, earthy, undergrowth and dark spice hints
👅 It is a powerful and balanced wine in the mouth, fresh and with pronounced tannin, savoury and long
👍🏻 Serving temperature 18°-20°.
💕 Game
😍 This grape gets its name from its characteristic bunch that is as compact as a closed fist
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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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