Chiara Condello is one of the most exciting young producers in Emilia-Romagna, working in the historic subzone of Predappio within Romagna. After graduating from the University of Gastronomic Sciences in Pollenzo, she returned to her family’s estate to focus exclusively on Sangiovese, seeking finesse, precision and site transparency. The vineyards are located in the hills of Predappio at elevations of around 150-300 metres, planted on limestone-rich marl and calcareous clay soils that give structure, minerality and lifted aromatics. Viticulture follows sustainable, low-intervention principles with careful manual work in the vineyard. The 2021 vintage in Romagna was warm yet balanced, producing Sangiovese with ripe fruit concentration, vibrant acidity and refined tannins. For Chiara Condello’s Romagna Sangiovese Predappio, the Sangiovese clone used is the native Sangiovese di Predappio, a local biotype distinct from the Tuscan Sangiovese Grosso found in regions such as Brunello di Montalcino. This clone produces smaller berries with thicker skins, which gives a higher skin to juice ratio, more vivid colour and enhanced tannic structure compared with many Tuscan clones. It is a traditional selection propagated locally rather than a modern, nursery registered clone and Condello is focused on preserving this indigenous material in her vineyards. In her own words...."This native Predappio Sangiovese tends to show fruity intensity early and retained fruit character with age, alongside fine, persistent tannins, reflecting both the genetic traits of the clone and the limeston -rich, spungone soils of the area". Chiara Condello Romagna Sangiovese Predappio 2021 is fermented with indigenous yeasts and gentle extraction to preserve purity and texture. The wine is aged for approximately 12 months in large neutral oak casks, followed by additional time in bottle before release, allowing integration without overt oak influence. It offers lifted aromas of sour cherry, wild strawberry, rose petal and subtle spice, with a finely structured palate, bright acidity and elegant, chalky tannins reflecting its calcareous soils. It pairs beautifully with tagliatelle al ragù, grilled pork, roast chicken and mature hard cheeses. Drinking beautifully now with decanting, it will continue to evolve over the next 8-12 years.
