Chiara Condello farms less than a hectare of Sangiovese in the heart of Predappio, on the ancient pliocenic sandstone known as spungone in Romagna—porous soil that gives the region’s best reds their backbone and nerve. Le Lucciole spends 40 days on skins and two years in large Slavonian oak, unhurried winemaking that produces something that leaves a lasting impression on the mindful drinker. Organic farming, indigenous yeasts, 4,000 bottles made.