A.D. 1200: among the eminent persons of the castle of Loretello the name of Politi appears for the first time, a mention, anything else, that is repeated over time and which, with the passage of the centuries, was more and more associated with wine. Towards the end of the eighteenth century in the Politi wine cellars about 60 hectoliters of wine were kept. An important production for the period even though from the documents we do not know which wine it was. The archives, in any case, still testify a constant presence of the family in the area and their vocation to the art of wine.
More than eight centuries have passed since that mention, Loretello and its countryside have seen a succession of signories and lords, wars and conflicts. The castle has changed owner several times but the Politi wineries are still to witness the attachment of the family to the earth and its fruits. Not only business but, above all, passion. Today the Politi winery is a growing reality: from the 10 hectares recorded in the oldest census, the company now extends over 100 hectares of which 24 with Verdicchio dei Castelli di Jesi DOC, 4 with Rosso Piceno DOC (a blend of Montepulciano and Sangiovese), and two hectares of olive groves, then wheat and cereals in rotation with legumes, to restore the natural reserves of the soil and to limit the supply of fertilizers and pesticides in compliance not only with the product but also with the earth. The Politi wineries still use the old wine cellars with barrel vaults, used for the aging of red wines in large wood. These are complemented by more modern wineries where white grapes for the production of Verdicchio are processed. Finally, the works for the recovery of the ancient caves below the fifteenth–century tower–house are beginning soon. History and passion, nothing else.
The Politi wineries make of quality and health of product the keywords of their philosophy. The careful attention of the vineyard allows to follow the more stringent European standards for low environmental impact, ensuring that the vinified grapes comply with the requirements of health and quality, now increasingly expressed by the consumer.
The vineyards are carefully monitored in each phenological stage. The works on the plant are made by hand, with patience and dedication. The number of buds per plant is controlled and kept low so that product quality replaces quantity. The thinning of the grapes and their selection at maturity guarantee the production of a grape with high potential.
The harvest, strictly done by hand, is the culmination of a year of work in the vineyard.
Grapes, once in the wine cellar, are immediately processed. Soft pressing, cold settling of the must, temperature–controlled fermentation are the basics of winemaking. Finally, "sur lies" aging gives aromas and roundness to the final product.
