Condé Sangiovese Superiore 2019

Azienda Vitivinicola Condé

Condé Sangiovese Superiore
2019

  • In conversion
Country
Italy
Regulated designation
Denominazione di origine controllata (DOC)
Region
Emilia-Romagna
Appellation
Sangiovese di Romagna
Varietal(s)
Sangiovese 90 %
Merlot 10 %
Colour
Red
Sugar content
0.5 g/l
Producer's website

About this winery

Francesco Condello calls himself the guardian of the tradition of the vine in the region of Predappio (Emilia-Romagna), a tradition that has lasted for more than 700 years. In a world that moves at full speed, the winegrowers of the Condello family live to the rhythm of nature. The vineyard, in sustainable development and currently in organic conversion, is worked as part of the region's ecosystem. See also the wines of Chiara Condello.

See the Azienda Vitivinicola Condé detail page for more information on this brand

Product notes

Clay-limestone soil, with a notable presence of spungone, typical of the region. Mediterranean climate. Altitude between 150 and 250 meters above sea level.

Production notes

Manual harvest, with Merlot picked at the end of August and Sangiovese from mid-September to October. Grapes are sorted on a sorting table. Alcoholic fermentation lasts 12–15 days in temperature-controlled stainless steel tanks using indigenous yeasts. Pump-overs and rack-and-return techniques are used to extract the noble components of the berries. This is followed by post-fermentation maceration. Malolactic fermentation takes place in tank before aging in wood. The wine is then aged for 6 months in French and Slavonian oak barrels, 12 months in tanks, followed by bottle aging.

Tasting notes

This Sangiovese is intense and vibrant, offering a rich tannic structure within a fresh and elegant wine. Sourced from the most fruity and floral vineyard parcels, it is a versatile and approachable wine. It pairs beautifully with tomato-based pasta dishes (such as tagliatelle Bolognese or penne all’arrabbiata), lasagna, meat-filled cannelloni, and grilled meats, especially veal, roast lamb, or herb-crusted pork chops. Serve at a temperature of 16 to 18 °C to fully appreciate its balance and finesse.