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SCARABEO - a book by Samuel Herzog

An exploration of Sequerciani guided by the garden itself.

In 2023, Samuel Herzog developed a novel concept for mapping Sequerciani — the area surrounding the winery of the same name in southern Tuscany. He constructed a device that allowed him to translate the movements of a beetle into movements of his own body. With the help of this «compass», he let himself be guided by twenty local Scarabaeinae beetles to twenty different points in the garden. At each location, he sat for an hour, always with the sun at his back. He took a photo of the view and noted down what he experienced. The aim of this undertaking was to create a description of the Sequerciani whose character was significantly shaped by the landscape itself. For it was non-human nature that led the artist to the various perspectives of the garden, which he then attempted to interpret using human means. Since it was the beetles who determined where Herzog would pull out his pencil—and thus, in a sense, wrote with him—he called the project Scarabeografia.

This publication was created during Samuel Herzog’s residency as part of the art project «Sequerciani Arte Clima» of the Fondazione Sequerciani Arte Terra Clima, 2023.

The content of this book was first published in 2024 by Edizioni Periferia.

Sequerciani Edizioni
Edition Patrick Frey

N° 1 (DE) / N° 2 (EN) / N° 3 (IT)
First edition 2025
ISBN: ISBN 978-3-907236-92-5
Language: Italian / German / English

Softcover, 96 pages, 65 illustrations
22.5 × 15.3 cm
Artist & Author: Samuel Herzog
Book design: Studio Krispin Heé
Cover design: Liliana Perini, Tatti

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Versione in lingua:

ITA - Italiano

ENG - Inglese

DEU - Tedesco

€48,00

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SCARABEO - a book by Samuel Herzog

€48,00

Our filosophy

The basic ingredients of our approach to our old-new agriculture are: biodynamic culture (stewardship of the soil as the primary driver of a rich, healthy, sustained agricultural production) and a belief in human ability and sensitivity being strengthened and enhanced by science and technology.

At Sequerciani, agriculture is the "culture" of the soil, because everything we put in our mouth comes from the soil!

The “soil” as the center of attention, and agriculture as a “set of good practices” combined with scientific research and the application of technologies.

This approach has earned us the prestigious recognition of our territory's Legambiente Ambassador in the area.

Natural winemaking: not only free from synthetic chemicals, but also from manipulation that alter and standardize original tastes and can cause intolerances and digestive difficulties [from certain yeasts, sulfites, softeners, clarifiers, etc.].

Distillations: our pomace is then distilled into both white and aged grappas, completing our range of spirits. Organic grappas from carefully selected varietals, a quality that is an absolute rare find on the market.

Nestled into the hillside and almost invisible from the outside, the Sequerciani winery is an architectural work born out of respect for the landscape. An underground building designed by Swiss architect Sergio Cavero, where form and function intertwine.

A place designed to preserve, transform, and connect.

The building interacts with the earth, exploiting its coolness and thermal inertia to naturally regulate its temperature and humidity.

Thus creating an ideal environment for fermentation and aging: stable, silent, with a constant and respectful flow of air.

It is a living climate, nourished by depth, darkness, and balance.

The Green choices that we are trying to develop at Sequerciani are being implemented in three directions:

- Analysis and improvement of daily activities in terms of energy saving, reduction of non-recyclable waste, recycling and composting, and sustainable electric mobility;

- Enhancements to our energy production systems with renewable sources and bio-construction or, at least with positive “environmental balances”;

- Experimentation and adoption of agricultural procedures and systems that regenerate the soil's fertility, protect it from erosion and desertification, reduce water consumption and improve the healthiness of food products (without synthetic chemicals).