Sequerciani Vermentino 2022
16,70 €
Out of stock
Vermentino IGT Tuscany is a red wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is made from pure Vermentino grapes that ferment spontaneously with indigenous yeasts and macerate for a few hours in steel before soft pressing. Ageing always takes place in steel for about 9 months. Vermentino is bottled without filtration, clarification or addition of sulphur dioxide. Heady aromas on the nose reminiscent of the Mediterranean maquis, in the mouth it is fresh and snappy, with a slightly sweet finish, try it with omelettes!
Manufacturer: Sequerciani
🍾 Vermentino IGT Toscana
🏡 Sequerciani Farm
🍇 Vermentino
📅 2022
🌡️ 12.5%
🛁 Harvested by hand, spontaneous fermentation with indigenous yeasts and soft pressing after a quick maceration for a few hours; ageing always takes place in steel 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 herbaceous, brackish with hints of exotic fruit
👅 Fresh and savoury, snappy and light, with a sweet hint on the finish
👍🏻 Serving temperature 10°-12°.
💕 Omelette
😍 Sometimes it is Petillant!
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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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