The grapes are hand-harvested, placed in small crates and immediately transported to the winery, where they are carefully selected, destemmed and gently pressed.
Vinification involves the creation of three separate batches.
Thirty percent ferments and ages in large Austrian oak casks (25 hl), where maceration takes place.
An additional 40%, after an initial maceration phase in stainless steel, completes fermentation and aging in Austrian oak tonneaux (10 hl) and French oak tonneaux (5 hl).

The remaining 30% undergoes 12 hours of maceration in stainless steel before continuing its aging in large Austrian oak casks (25 hl).
After one year, the three batches are blended and the wine ages in stainless steel for six months on fine lees. Bottle aging lasts at least 12 months before release.

Total aging: 30 months

Bright straw yellow in color.
On the nose, it reveals notes of yellow-fleshed fruit and fresh apple, accompanied by balsamic nuances that lend elegance and freshness, along with delicate hints of vanilla.
On the palate, it shows good structure, pronounced salinity and vibrant acidity, which define its verticality and length.
The finish recalls yellow apple and pastry cream.

Sequoia pairs beautifully with raw seafood dishes, shellfish and fish-based preparations. It also performs exceptionally well with white meats such as chicken cacciatore, turkey with citrus sauce and herb-roasted rabbit.
It complements medium-aged cheeses with balance and elegance.

Serving temperature: 10–12°C
Recommended glass: large bowl white wine glass with a slightly tapered rim to encourage oxygenation and enhance complex, layered aromas.