# Chiara Condello 2019 Predappio Sangiovese (2019)

- **Producer:** Chiara Condello
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €23
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, rosemary, red plum, sour cherry, wild herbs, black plum, strawberry, black cherry, raspberry, cinnamon, cloves, chocolate, nut, vanilla, coffee, dried fruit, tobacco, leather, bitter orange

## About this wine

The Chiara Condello 2019 is a Sangiovese from the Predappio DOC in Emilia-Romagna, Italy. Chiara Condello, a young winemaker, manages a seven-hectare estate with vines that are, on average, 50 years old. The vineyard is situated on clay-limestone soils. Condello is committed to sustainable and environmentally conscious practices, with all vineyard tasks performed by hand. The winemaking process involves minimal intervention and relies on natural yeasts for fermentation.

## Interesting facts

- Vines average 50 years old, contributing to wine complexity.
- Winemaking uses natural yeasts for fermentation.
- Vineyard work is entirely manual.
- Emilia-Romagna is known for its rich culinary traditions.

## Food pairing

The wine's medium+ body and structured tannins are well-suited to complement the richness and protein of red meats. Its lively acidity can cut through fatty elements, while the complex fruit and herbal notes can echo or contrast with the flavors of herbs and spices in the dishes.

## Wine making process

The Chiara Condello 2019 is produced using traditional vinification methods. Fermentation is carried out with natural yeasts, allowing indigenous microflora to play a role in developing the wine's character. Following fermentation, the wine is aged in oak barrels, which contributes to its complexity and structure. Vineyard management is characterized by manual labor, organic fertilization, and mechanical weeding, with minimal use of sulfur and copper. The harvest is also a manual process, ensuring careful selection of the Sangiovese grapes.