Podere della Bruciata

Andrea, how did your winery come about?

Podere della Bruciata was born 60 years ago with my grandfather Ermete, no longer alive but always present in the company through our memories and a wine that we dedicated to him: “Ermete” the Rosso di Montepulciano, which is also our first label.

Our winery has always been a small family-run winery, very artisanal as all processes are mainly manual, and always set on organic farming

What are the varieties you grow?

At Podere we cultivate small plots of vineyards having all a different terroir, vineyards from which red berried grapes such as Sangiovese and other native vines including Pugnitello and Canaiolo, but also some whites such as Trebbiano and some ancient vines such as Canaiolo Bianco, Drupeggio, some varieties of Grechetto and San Colombano ( variety of Trebbiano)

As I said, each plot has different terroirs and in each of these we grow grapes for the production of each wine, For example, Chianti comes from the low area where there are silty soils very rich in organic substances where Sangiovese acquires more fat as I like to define it, so less acid and rounder and then it is definitely more fruity.

On the clayey part, instead, on the land of Montepulciano, there is a vineyard close to a convent from which a decidedly mineral Sangiovese that we find in our Nobile di Montepulciano and Rosso di Montepulciano Ermete, from the highest vineyards at 600 meters above sea level.

We chose to age these last two wines in woods that do not cover the exceptional minerality that characterize them, as the goal is to preserve the peculiarities of the territory.

Why did you decide to produce natural wines?

The choice to produce natural wines dates back to ten years ago, and it is the result of our philosophy that is based on the keeping of life in the land and consequently in the final wine.

Over the years we have understood that the only way to produce truly identity wines and therefore true expression of the territory, is to work the land without the use of chemical products and without invasive mechanical processing, same thing of course also in the cellar processes: work the grapes from the vineyard to the bottle without serious interference.

Moreover, since we work in a natural way, we have noticed that over time the vineyards have balanced themselves and are able to self-regenerate, giving us all the substance we need.