PODERE della BRUCIATA Montepulciano Siena

PODERE DELLA BRUCIATA
ARTISANAL ORGANIC WINES IN MONTEPULCIANO

We are…
Wine artisans, strongly tied to the land to which we belong and respectful of tradition, while always having an eye on the future. We cultivate our land organically and make wine naturally, without using synthetic yeasts and making little use of sulites. Our methods are simple and our instruments modest because we strongly believe that to make a good wine you don’t need big machines. The respect for the raw material, the territory of Montepulciano and the consumer are the vanguard of our method: we ourselves are the first and most demanding consumers. We take care of every detail for the love of wine and the joy of drinking it good and genuine.
THE FARM
The farm Podere della Bruciata has always been focused on the natural and sustainable viticulture, based on the production of excellent wine in total respect of the environment and the consumer, without the use of pesticides, insecticides, herbicides and synthetic chemical compounds in the winemaking process, nor of invasive oenological practices. Ours is a reality on a human scale, with an average production of around 25,000 bottles a year. The main grape variety is Sangiovese, flanked by small plots of Colorino, Canaiolo, Pugnitello.
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.
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 TONNEAU
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.