{"title":"Sequerciani","description":"\u003cp\u003eIn 1992 a Swiss filmmaker drove south through Tuscany, found an abandoned hillside farm in the Maremma, and made a decision that would define the next three decades of his life. Ruedi Gerber's Sequerciani is today one of Maremma's most serious biodynamic estates -- an integrated agricultural system producing natural wine, olive oil, ancient-grain pasta, and honey from a property that has been coaxed from ruin into extraordinary vitality.\u003c\/p\u003e\u003cp\u003eGerber acquired the property near the medieval village of Tatti, close to Gavorrano in the province of Grosseto, when its eight hectares of vines and farmland had been long abandoned. He began restoring the land using organic methods immediately, and within a few years had implemented full biodynamic agriculture. Vine planting began in earnest around 2009, focusing exclusively on indigenous Tuscan varieties. Today the estate spans 175 hectares in total, with fourteen under vine. Sequerciani holds recognition as a Guardian Cultivator from Italian biodiversity authorities for its role in preserving nearly-extinct grape varieties.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/sequerciani\"\u003eSequerciani producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"vermentino-sequerciani-tuscany-natural-wine","title":"Sequerciani Vermentino 2019","description":"\u003cp\u003eSequerciani's Vermentino is grown on limestone marl and clay soils at 250 meters above sea level in the Maremma hills near Gavorrano, in the province of Grosseto. The vineyard sits roughly 25 minutes from the Tyrrhenian Sea, and constant maritime breezes temper the warm Mediterranean climate. Grapes are hand-harvested and dry-farmed under Demeter-certified biodynamic agriculture.\u003c\/p\u003e\u003cp\u003eThe wine undergoes spontaneous fermentation in stainless steel using only indigenous yeasts from the grape skins. Skin maceration of approximately eight days gives the wine its golden hue and textural grip. Aging takes place in Impruneta terracotta amphora and stainless steel. Nothing is added — no sulfites, no fining agents — and the wine is bottled unfiltered, leaving it naturally cloudy with visible sediment.\u003c\/p\u003e\u003cp\u003eIn the glass it is straw-yellow with gold flashes and a slight haze. The nose is floral and fruity with notes of yellow stone fruit, citrus, and Mediterranean herbs including anise and lavender. On the palate it is dry, saline, and lightly textured from the skin contact, with fresh acidity and a long, subtly nutty finish. It may show a faint natural spritz.\u003c\/p\u003e\u003cp\u003eClassified as IGT Toscana. Certified organic by ICEA and biodynamic by Demeter. Winemaking is overseen by local enologist Laura Rossi. Production is extremely small — around 600 bottles per year.\u003c\/p\u003e","brand":"Sequerciani","offers":[{"title":"Default Title","offer_id":37625175834823,"sku":"SQUEVERM19C","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/sequerciani-vermentino-tuscany-natural-wine-primal-wine.jpg?v=1630819080"},{"product_id":"libello-sequerciani-tuscany-natural-wine","title":"Sequerciani Libello 2018","description":"\u003cp\u003eLibello is a Toscana IGT red wine from Sequerciani, a Demeter-certified biodynamic estate in Maremma, Grosseto province. The 2018 is a blend of 60% Ciliegiolo and 40% Sangiovese, grown on iron-rich clay and limestone marl soils at roughly 250 meters above sea level, about 25 minutes inland from the Tyrrhenian Sea. Vines average 20 years of age and are harvested entirely by hand.\u003c\/p\u003e\u003cp\u003eWinemaking follows a carbonic maceration approach in stainless steel tanks, followed by six months of aging split between steel and Impruneta terracotta amphora. No commercial yeasts, no sulfites added, no fining, no filtration. The Impruneta amphora, a fired clay from the hills south of Florence, allows gentle micro-oxygenation without imparting wood character.\u003c\/p\u003e\u003cp\u003eThe 2018 Tuscany growing season was generally strong, and the wine shows it: intense ruby color, ripe cherry fruit on both nose and palate, with earthy undertones, licorice, and a lick of spice from the Sangiovese. The carbonic fermentation technique keeps tannins soft and the wine fresh and drinkable. Falstaff scored it 92\/100.\u003c\/p\u003e\u003cp\u003eCiliegiolo is an ancient Tuscan variety genetically related to Sangiovese. In this blend it contributes the wine's brightness and red fruit character, while Sangiovese adds structure and spice. Certified organic by BioAgriCert and biodynamic by Demeter.\u003c\/p\u003e","brand":"Sequerciani","offers":[{"title":"Default Title","offer_id":37634220720327,"sku":"SQUELIBE18C","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/sequerciani-libello-tuscany-natural-wine-primal-wine.jpg?v=1780186669"}],"url":"https:\/\/primalwine.com\/collections\/sequerciani.oembed","provider":"Primal Wine","version":"1.0","type":"link"}