Founded by filmmaker Rudy Guerber as an agriturismo in 1992, Sequerciani is leading the charge of a new Tuscan wine idiom, one centered around freshness and vitality. The estate comprises 149 hectares of ancient grains, olive trees and natural forests. In 2009, Rudy decided to embrace the clear potential for viticulture on the estate and began planting vineyards. Currently, Sequerciani farms and vinifies 14 hectares of demeter-certified biodynamic grapes based off of 3 core principles - regenerative agriculture, autochthonous varieties, and little to no sulfur usage. These principles are enshrined in the estate’s tagline:“Grape, sun, and earth – that’s it.”



Sequerciani is located in Maremma, 25 minutes from the Tyrrhenian Sea and an hour or so west of where you’re probably thinking when you hear the word Tuscany. There’s a constant wind presence from the sea, a profound diurnal shift, and a noticeable and bracing salinity in the wines. Maremma is the same latitude as Corsica and the wines feel like an interesting hybrid of those of the italian islands and the classic elegance of Tuscany proper. Out there, the dominance of Sangiovese and the international varieties of Supertuscan fame wane a little bit and there’s space for older varieties. These grapes- which include Cilegiolo as well as the nearly extinct Foglia Tonda and Pugnitello - the winery believes, are best adapted to the region and climate and present a path forward for natural agriculture, even in the face of climate change.




The day to day work of the winery and vineyards are managed by winemaker Leonardo Binardini and vineyard manager Pierre Paolo. The vineyards are situated 250m above sea level on rolling hills over clay, limestone soil with southern exposure. With such an idyllic location, the grapes are generally content with hands-off growing. The estate’s philosophy leans far more into prevention rather than cure; the dry-farmed vineyards are managed with cover crops, tissanes, oils and infrequent copper sprays rather than any systemics. All harvests are manual, and 15% of the grapes are picked early each vintage to start a pied du cuve to ensure strong, healthy, and natural fermentations.



The winery itself is configured via geological architecture, meaning that it follows the geology of the area and is designed to work with features and avoid defacing the natural flow of the site. All bottling and racking is done via gravity, while large solar panels provide energy. In general, the winemaking is aimed at showing a fresher and lighter style of wine, but not at the expense of sacrificing terroir or varietal characteristics. To that end, the wines are all fermented without temperature controls in concrete vats, while aging occurs in terracotta, cement, or rarely, in old wood. Sulfur usage is sparing; most wines are bottled without any additions, and those that are deemed needing extra protection never have amounts added above 40ppm.
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