Sequerciani is more than a place: it is a long chain of coincidences, encounters, and choices made with the heart.
Founded by Swiss filmmaker and entrepreneur Ruedi Gerber, Sequerciani is the outcome of his vision and his love for the land. It is not just a farm, not just a scattered hotel, not just a place of artistic expression and creativity, or a venue for events: it is an ecosystem where life is cultivated in every form. Here, vineyards are cultivated, ideas are cultivated, artists are cultivated, and the freedom to express oneself is cultivated within an ideal setting.
Set into the hillside and almost invisible from the outside, the Sequerciani winery is an architectural work that grows out of respect for the landscape. A subterranean building designed by Swiss architect Sergio Cavero, where form and function intertwine: a circular drum contains the fermentation hall, connected to a curving tunnel that opens onto the light of the Maremma. The structure draws on the natural coolness and humidity of the soil to regulate its climate, gathers rainwater, and employs materials with a low environmental impact. At its core, a zenithal window traces the course of the sun, binding daily work to the rhythm of the cosmos. A place conceived to safeguard, to transform, and to connect.
Project
The Sequerciani winery was born of a profound and respectful vision, weaving together land, history, and future in a single architectural gesture. Designed by Architecture Gèneral under the direction of architect Sergio Cavero, the structure settles discreetly into the Maremma landscape, becoming a living, almost organic part of it.
Built between 2020 and 2024, it stands as a concrete example of sustainable architecture, where every choice reflects the desire to reduce environmental impact and enhance local resources. The materials — local stone, exposed concrete, and wood selected for its durability — speak of a deep bond with the land, between ancient roots and a gaze turned toward the future.
The building enters into dialogue with the earth, harnessing its coolness and thermal inertia to naturally regulate temperature and humidity. Thus an ideal environment for fermentation and refinement is created: stable, silent, sustained by a constant and respectful breath. It is a living climate, nourished by depth, by darkness, by balance.
The interiors, essential yet welcoming, are conceived to accompany the daily gestures of work with precision and calm. Natural light, filtering through carefully measured openings, draws shifting shadows across the surfaces, tracing the rhythm of days and seasons. The design is measured, harmonious, capable of evoking a sense of intimacy and order.
This winery is not only a place of production, but also a space for experience and contemplation. An invitation to rediscover the land, to follow its time, to listen to its deep breath. In this way, architecture becomes a bridge between nature and culture, between the agricultural gesture and vision, narrating — in every detail — the philosophy of Sequerciani: respect, patience, and poetry.
Hospitality
Sequerciani is an ecosystem where life is cultivated in every form. Here, vineyards are cultivated, ideas are cultivated, artists are cultivated, and the freedom to express oneself is cultivated within an ideal setting.
Every visit is a journey through nature, silence, and flavors. The winery tour begins with a descent into the depths of the hillside, to discover where the wines are born, and then continues above ground, where the gaze opens from the countryside all the way to the sea. The experience unfolds in the tasting room, with proposals designed to share the daily work and the deep connection with the land:
– Colors of Wine (€30): tasting of three wines paired with a platter of local specialties and estate products.
– Amphora Experience (€40): tasting of three amphora-aged wines, paired with a platter of local specialties and estate products.
– Sequerciani at the Table: light lunch or dinner on the terrace with a tasting of three wines, paired with three courses of seasonal dishes and estate products.
– Maremma on Two Wheels!: guided e-bike tour along the roads of the Maremma, with light lunch or dinner and a tasting of three wines (price upon request).
The Sequerciani agriturismo welcomes guests in Quercia, Corbezzolo, and Casa Gialla, three charming apartments surrounded by vineyards, olive groves, and woods. A panoramic swimming pool and on-request services — yoga, massages, vegetable garden, bike tours — complete the stay, offering an authentic experience of nature and wellbeing.
Another accommodation is available about 3 km from the winery, at La Fattoria di Tatti B&B, an ancient noble residence restored and furnished with eccentric design pieces, also bearing the Sequerciani touch.
The dining experience is entrusted to the Barrino di Tatti, where estate products are reinterpreted into traditional Maremman dishes with a contemporary twist.
Wines
Wine Overview
Sequerciani stretches across 170 hectares of wild and cultivated land, among the gentle hills of the Maremma, 250 meters above sea level and just minutes from the sea. Here, a light breeze caresses the native grapes — Pugnitello, Foglia Tonda, Sangiovese, Ciliegiolo, Aleatico, and Vermentino — rooted in clay soils rich in marl, particularly suited to the production of red varieties. From this soil are born full-bodied, intense wines, with remarkable aromatic expressiveness. Structured, complex, and long-lived, they are defined by a natural acidity that authentically reflects the character and unique identity of the land.
In the winery, a simple philosophy is followed: to respect the rhythm of nature. Spontaneous fermentations take place in concrete tanks, while long refinements unfold in terracotta amphorae, within a modern space where technology and tradition meet in harmony.
From this balance comes a sincere wine, capable of speaking directly to the heart of those who taste it. A pure message, carried across time and space, made only of grape, sun, and earth.
Labels and Wine Selection
Sequerciani offers a range of natural wines that tell the story of the Maremma, its native grapes, and a way of working in perfect harmony with nature.
The first wines produced were Pugnitello and Foglia Tonda, the result of in-depth research that allowed Sequerciani to find its voice through the territory and its indigenous varieties. Pugnitello, a native Maremman grape, is refined in oak barrels and terracotta amphorae, resulting in a structured, enveloping wine with an elegant Mediterranean bouquet. Foglia Tonda, with its complex aromatic profile of spices and Mediterranean scrub, is a balanced wine, rich in character and depth, an authentic symbol of the land and its climate.
Vermentino was the first white grape to be vinified: thus was born Verment’oro, a skin-contact Vermentino macerated for 8 months, refined and intense. Later, the need to respond to the market with a fresher, more accessible white — capable of expressing the minerality and freshness typical of the variety in Maremma — led to the creation of Vermentino, a crisp and straightforward wine.
Among the rosés, Oh Rosa stands out for its delicacy and freshness, with floral notes and juicy fruit, perfect for light, convivial dishes. The Metodo Ancestrale is Sequerciani’s natural sparkling wine, born from spontaneous fermentations, fresh and lively, ideal for moments of lightness and celebration.
Among the reds, Libello is a harmonious blend of Sangiovese, Ciliegiolo, and Foglia Tonda, combining structure, softness, and freshness in a modern, dynamic wine, ideal with the authentic flavors of Tuscan tradition. Ciliegiolo is marked by its deep color and silky tannins, an elegant and versatile red, perfect with spiced roasts and grilled meats.
Finally, Aleatico Passito is a natural sweet wine, made from grapes dried under the sun, with intense aromas and enveloping sweetness, perfect to enjoy with pastries or blue cheeses.
Every Sequerciani wine is born from a natural process, with no added sulfites and no filtration, to offer an authentic and sincere experience. It is an invitation to discover a world of aromas and flavors — a sensory journey made of grape, sun, and earth.
