Chiara Condello
Add to Favorites
Please Log In
Log in or sign up to add this producer to favorites.
4 products
As one of the forces behind the wines that Thatcher's brings you, Courtney gets to drink "A lot of wines that are affordable daily drinkers, and they are lovely. But I look for emotion in wine. Chiara Condello's Sangiovese's does just that." "It can bring similar emotion and pleasure as some of the top bottles I drink," Courtney admits. "It is incredible to drink a wine that retails at $22, (cheaper than a smoothie in Brentwood) and finding yourself wanting to open the same bottle a few days later.
In between the Apennine mountains and the Adriatic Sea, Romagna has been getting a new reputation, thanks to Chiara. The news is spreading quickly, and her wines are moving in and out of some of the top restaurants and retail shops, globally. In the foothills of the Apennine mountains, Chiara farms 10ha of Sangiovese organically. 2015 was her first vintage after working with her father for years at the family Domaine. Predappio’s unique soils are rich in marine fossils, giving Sangiovese grown here a luminous, suave and spiced character, coupled with the smaller berries with thicker skin, traditional to the region. Grapes are hand-harvested with some cuvees being de-stemmed and others not. Fermentation is in stainless steel tanks and open-top wood fermenters or larger tonneaux. The wines are aged in botti.
The Predappio is a blend of three different parcels of the estate all between 450 and 1,050 feet above sea level with an average age of 40 years. The soils vary from red clay and limestone to the local spungone. Predappio is destemmed, fermented on indigenous yeasts in temperature-controlled, stainless steel tanks, as well as upright, open-top wooden fermentation tanks and tonneaux. Aged for 12 months in used, 3.5HL Slavonian oak botti.
Le Lucciole is Chiara's Riserva. It's 100% Sangiovese sourced from a parcel of 0.8 hectares planted at a density of 5,500 vines at about 750m elevation. Planted on the local spungone soils. The wine is partially destemmed and fermented in open-top wooden tanks and tonneaux. The wine is aged for 2 years in botti and a year in the bottle.
