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  • Castellare Di Castellina I Sodi Di San Niccolo

Castellare Di Castellina I Sodi Di San Niccolo

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Product Description

I Sodi Di San Niccolo is made from Sangiovese and Malvasia nera grapes. Intensely red with hints of garnet. Sophisticated and pedigreed wine with an ample bouquet of violets, iris and vanilla. The palate is characterised by focused and intense hints of sour cherry, spices, almond and sweet tobacco. Velvety feel and lingering finish.

  • Brand: Castellare Di Castellina
  • Description: Dry Red
  • Vintages Available: 2013/2014
  • Country, Region: Italy, Tuscany
  • Appellation: IGT Toscana
  • Ratings: Wine Spectator: 90/100

About the Producer

This is the most prestigious of the estates owned by wine buff, successful journalist and publisher, Paolo Panerai. The 24 hectares are in the municipality of Castellina, the heart of historic Chianti territory, also the homeland of the district's classiest, long-lived Sangiovese.

Back in the 1970s, Panerai embarked Castellare on a path aimed at reconciling tradition and innovation. Tradition in caring for its vineyards and terrains, distinguishing between fields and sodi (in which fields are the more easily worked terrains and sodi - "hard" soils - are the hardest but the best for growing vines), in its decision to continue producing wine according to the Tuscan method, and in its respect of the Chianti Classico denomination - using only indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world. Innovation was pursued by implementing the first scientific selection of Sangiovese clones (here called Sangioveto).


85%-90% Sangioveto
10-15% Malvasia Nera


Castellare di Castellina, in the heart of the Chianti Classico region, covers a total of 80 hectares - including 20 occupied by olive groves. The vineyards occupy 33 hectares on the hillsides of a natural south-east facing amphitheatre, at an average height of 370 meters above sea level. The vines are aged between 7 and over 45 years, and yields per hectare are kept very low to obtain the maximum quality. The soil is characterized by limestone marl, galestro and a little clay. A census of vines undertaken in 1979, together with the findings of the experimental vineyard and micro-vinifications that were carried out and compared, made it possible to re-graft both the Sangioveto and the Malvasia Nera varieties with the best scientifically-produced clones. The Castellare vines now have the best clones for that particular terroir, since Sangiovese is the most sensitive of all vines not only to climate and terrain, but to all the elements contained in the concept of a terroir. No synthetic chemicals are used in the Castellare vineyards, out of respect for nature and to enable the production of organic wines. This philosophy is reflected by the labels, which every year carry a drawing of a different bird found to be increasingly rare due to the indiscriminate use of poisons and herbicides in vineyards.


The vinification of I Sodi Di San Niccolo takes place in temperature-controlled stainless steel tanks at a temperature of 28°C for 15-20 days. Malolactic fermentation ensues.


After the primary fermentation the wine rests for 24-30 months in (50% new) French barriques and 12 months in the bottle, after which it is released.

Tasting Notes

Intense red with hints of garnet. Deeply sophisticated and showcasing its full pedigree in terms of both bouquet and palate. On the nose, an ample bouquet of violets, iris and vanilla. The fruit quality is exceptional and each individual aroma can be distinguished with total clarity, from the sour cherry to the spices to the hints of almond and sweet tobacco, whose focus and integration are exceptional.

This is a concentrated, consistently round wine with a velvety feel and a lingering finish.


14% alcohol volume.

Food Suggestions

I Sodi Di San Niccolo pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, especially Pecorino Toscano and Parmigiano. More particularly, it will complement to perfection dishes such as Chianti pigeon risotto and piglet shoulder with carob.

Serving temperature: 20°C.


I Sodi Di San Niccolo reaches optimum maturity at between 5-10 years of age.

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