Podere della Bruciata
10 cru from 10 unique terroir. A small winery nestled among the hills, surrounded by oak trees in the heart of Montepulciano. Here, we cultivate our land and produce our wine. Small productions for an artisanal, organic, and natural wine.
OUR RESEARCH INTO TUSCAN TASTE AND TRADITION
For 25 years, we have been dedicated to the pursuit of an ancient, rare, and almost forgotten taste. In particular, our “cru” are produced in small quantities in unique and rugged territories, which impart to them extremely mineral flavors typical of Tuscany.
TUSCAN WINE TRADITION
The tradition we love has roots in Tuscan history and only accepts those who execute it with passion. In fact, we believe that in order to be great, wines should be natural, in order to preserve the complex yet delicate flavors of the Tuscan terroir.
NOT ONLY SANGIOVESE
Tuscany is universally recognized as one of the most important regions for wine production, thanks to unique and inimitable grape varieties such as Sangiovese, but also thanks to other lesser-known native varieties such as Colorino, Canaiolo, Pugnitello, and Trebbiano. All these grapes are rooted in a millenary tradition, which makes them authentic expressions of our land and our culture.
ONLY MANUAL HARVEST
The continuous research for the quality of wines is the basis of our daily life. In this sense, manual harvesting is an indispensable practice in selecting the best grapes.
Spontaneous fermentations and long contact with skins
We hope that our wines will best represent the territory in which they grow.
We therefore choose not to condition the must with artificial yeasts by letting the naturally present yeasts act and prolonging the maceration time.
AGING in large barrel and tonneaux
Wood should “enhance” and not “alter”, at least that’s what we believe in.
So large barrels (or almost) only with light toasting.
resting in bottle
It is said that the newly bottled Sangiovese is a restless young man, but with the right time in the bottle this can become a gentleman.
TRADITION
The Nobile di Montepulciano boasts more than 600 years of history and stands out among the first Italian DOCGs.
The essence of this wine lies in the morphology of the territory and in the mixture (clay) of its soils, as well as in the ancient knowledge that the Poliziani winemakers have been able to pass on from generation to generation.
TECHNICAL NOTES – USTA – SANGIOVESE ROSATO
GRAPES: Mixed Sangiovese from our clay and sandy vineyards.
HARVEST: September-October with good phenolic maturation.
Strictly manual in small boxes.
VINEYARD: Spurred Cord. 4500 vines per hectare. 60 quintals of harvest per hectare.
VINIFICATION: Spontaneous fermentation in concrete or steel tanks. Maturation: 3-6 months in steel barrels. Refinement: bottle 2-14 months. Not filtered or clarified.
Sangiovese from grapes of first choice and strictly selected. The wine is absolutely not filtered or clarified to keep the primary aromas of the grapes as intact as possible. It is a particular rosé that will satisfy lovers of the genre. A claret pink with hints of pomegranate and dried fruit with a delicate aftertaste. He has a beautiful personality and after the first sip you won’t be able to do without it.
TECHNICAL NOTES – TIZZO – PUGNITELLO
GRAPES: Pugnitello, small percentages of other Tuscan grape varieties. Vines at 300 meters above sea level, loamy and calcareous soils. Massal selection of plants for cuttings, reproduced on wild rootstock.
HARVEST: End of September-October, full phenolic ripeness. ONLY manual in boxes.
Selection of the grape directly in the vineyard: only first-choice grapes.
VINEYARD: Guyot. 4500 vines per hectare. 60 quintals of harvested grapes per hectare.
VINIFICATION : Spontaneous fermentations in steel tanks. Long macerations. Aging: 12-18 months in Italian tonneaux, hard and without aromas. Refinement: bottle 12-18 months. Not filtered or clarified.
The “glowing embers” (Tizzo) that burned in the hearth of every peasant house and accompanied the cold winter evenings. For my father, a memory of tradition and conviviality, which is exactly what we hope this wine expresses.
TECHNICAL NOTES – NONOSTANTE TUTTO – SUPERTUSCAN
GRAPES: Petit Verdot from our oldest vineyard.
HARVEST: September-October with good phenolic maturation. Strictly manual in small boxes.
VINEYARD: Spurred Cordon. 4500 vines per hectare. 50 quintals of harvest per hectare.
VINIFICATION: Spontaneous fermentation in concrete or steel tanks. Maturation: 12-18 months in Armenian oak barrels. Refinement: bottle 12-18 months. Not filtered or clarified.
TECHNICAL NOTES – ERMETE – ROSSO DI MONTEPULCIANO DOC
GRAPES: Sangiovese, Canaiolo, Colorino from clayey soils at 550 meters above sea level. Mountains with marine sediments, minerals, and sulphureous water basins. Vines with spontaneous ground cover, cared for like a monumental park. Vines on steep terrain.
HARVEST: End of September-October, full phenolic ripeness. ONLY manual in boxes. Selection of the grape directly in the vineyard: only first-choice grapes.
VINEYARD: Cordone Speronato typical of Tuscany. 4500 vines per hectare. 60 quintals of harvested grapes per hectare.
VINIFICATION: Spontaneous fermentations in steel tanks. Long macerations. Aging: 3-6 months in Italian tonneaux, hard and without aromas. Refinement: bottle 3-6 months. Not filtered or clarified.
Ermete, so we called my grandfather … the one who inspired us and gave the basics to start over. This wine is a tribute to the studies of Baron Ricasoli, who helped make Tuscany what it is today.