Sequerciani Verment’Oro 2021

Verment’Oro is an orange wine produced by Azienda Agricola Sequerciani in Gavorrano, in the province of Grosseto, Tuscany. It is obtained from pure Vermentino grapes which ferment spontaneously with indigenous yeasts and macerate for ten days in amphora. The refinement takes place between terracotta amphorae and acacia and chestnut barriques for 6 months. Verment’Oro is bottled without filtration, clarification or addition of sulfur dioxide. Floral and dried fruit scents on the nose with notes of Bergamot, in the mouth it is fresh, with surprising tannins. Try it with stuffed courgette flowers!

Producer: Sequerciani

Verment’Oro IGT Tuscany

️ Gavorrano, Tuscany, Italy

Sequerciani Agricultural Company

Vermentino

2021

️  13%

Vino Orange

Manual harvest, spontaneous fermentation with indigenous yeasts and ten-day maceration in terracotta amphorae; the refinement takes place for 6 months between amphora and acacia and chestnut barrique. It is bottled without the addition of sulphur, filtration or clarification, and rests in glass for a few months

Mineral and herbaceous, many flowers such as lemon balm, wisteria and elderberry, then notes of dried fruit and bergamot, peach and apricot, and again, memories of acacia and walnut husk, of sweet spices

Fresh and enveloping, savory with surprising tannins, long and delicious

Serving temperature 10°-12°

Stuffed and fried courgette flowers

Gold, in name and in fact

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.