Poderi San Lazzaro 'Polesio' Rosso Marche IGT, Italy

Wild red berries, fresh flowers, and a faint smoky note open with bright, savory energy. 2024 Poderi San Lazzaro 'Polesio' Sangiovese Marche IGT is a pure Sangiovese shaped by organically farmed, calcareous-clay vineyards and a restrained stainless-steel élevage designed to preserve freshness and varietal character. It reflects Paolo Capriotti and Elisetta Carosi’s focus on expressive wines rooted in the vineyards around Offida and produced without chasing a standardized house style.

Product Details:

• Owners: Paolo Capriotti and Elisetta Carosi
• Winemaker: Paolo Capriotti
• Grapes: 100% Sangiovese
• Farming: Certified organic
• Vine Age: Approximately 10 to 15 years
• Soil: Predominantly calcareous clay
• Elevation: Approximately 500 feet above sea level
• Aspect: Northwest and west
• Training: Spurred cordon
• Vine Density: Approximately 4,000 vines per hectare
• Harvest Method: Hand-harvested
• Harvest Period: Final 10 days of September
• Yield: Approximately 3.6 to 4.0 tons per acre
• Fermentation: Submerged-cap vinification with frequent daily pumpovers at 22 to 25°C
• Maceration: Approximately 5 to 7 days
• Aging: Approximately 6 months in stainless steel tanks
• Malolactic Fermentation: Develops naturally in stainless steel after racking
• ABV: 14%
• Production: Approximately 20,000 bottles annually

Sensory Description:

Bright ruby in color, Polesio opens with fresh floral aromas, violets, wild red berries, and a subtle smoky lift. The palate is fresh and composed, with juicy red fruit carried by supple, mature tannins and an energetic line of acidity. A mineral quality emerges through the finish, giving the wine definition and complexity while retaining the approachable character of Sangiovese raised entirely in stainless steel.

Winemaker's Background:

Paolo Capriotti and Elisetta Carosi founded Poderi San Lazzaro in 2003, continuing a family tradition of viticulture in the hills around Offida. Their vineyards occupy calcareous and clay-rich slopes between the Adriatic coast and the Apennines, an environment shaped by elevation, exposure, and maritime influence. The estate works organically and focuses on varieties closely associated with the area, including Sangiovese, Montepulciano, Pecorino, and Passerina. With Paolo overseeing winemaking, the cellar emphasizes careful vineyard work and measured intervention, seeking wines that retain the identity of their grapes and growing sites rather than conforming to a standardized style.

Serving Suggestions:

Serve at 16 to 18°C in a medium-sized red wine glass to emphasize the wine’s floral lift, fresh red fruit, and supple tannins. Its combination of freshness and savory structure works particularly well with pasta in tomato or meat ragù, pizza, grilled meats, burgers, braised dishes, or a board of salumi and medium-aged cheeses.