The story of Poliziano started in 1961 when Dino Carletti bought 22 hectares of land in Montepulciano, and planted specialised vineyards. In 1980, Federico Carletti took charge of the estate, with a more contemporary approach and production philosophy. Over the years, the vineyards increased outside the Montepulciano denomination, in Magliano and Cortona.The vineyards in Montepulciano are mostly in the south, sloping towards the east, and are grown at an altitude of 280-450m above sea level. The soil here is mainly clay and volcanic tufo, with a moderate presence of stones. The vineyards in the Cortona DOC denomination produce the lable In Violas, and are divided into two parcels: Farrata, at an altitude of 350m with sand and clay-rich soil with some skeletal stones, and Cignano, where vines are planted on clay soil with southwest exposure, and at an altitude of 300m. The Losha label is produced in Maremma, where the vineyards near Magliano are planted on rich, sandy, clay and limestone soils. The vineyards are cultivated organically and each plot is taken care of by hand, from choosing the buds, to pruning or tying back the trellis. They do not use fertilisers or pesticides, instead implementing a rigorous agronomic management, a terroir driven by biodiversity and sustainability. With more than 50 years of experience, Poliziano has perfected the handling process in the cellar, with the objective of producing wines that are not uniform but are expressive of their territory, with nuances and personality. In the cellar, the grapes are sorted with a new state-of-the-art fibre optic camera destemming machine, the first of its kind in Italy. Poliziano is the perfect combination of new technological approach, and traditional values and wisdom. The fermentation cellar was build in 1988, positioned directly beneath the area where the grapes are destemmed, therefore using gravity to move the must into the tanks instead of pumps. The stainless-steel tanks allow for controlled temperature and micro-oxygenation, and the techniques used are punching down, delestage, and pumping-over with the different varieties fermented separately. The main aim of the maceration is to extract the pest polyphenols from the skins, the most noble of the tannins. The wines mature in a dedicated aging cellar, completed in 2005, with around 4000 barrels between barriques and tonneaux, including an automated system of controlling the humidity and washing and cleaning the barrels.