I Sodi di San Niccolò 1993 Castellare di Castellina

Castellare di Castellina was born from the union of four farms (Castellare, Caselle, San Niccolò and Le Case) on the initiative of Paolo Panerai in the 1970s, during the so-called Renaissance of Italian wine. Castellare’s objective is to produce wine of the highest quality, maintaining a balance between tradition and innovation: tradition in the care of the vineyards and land, choice of production according to the Tuscan government method, respect for the Chianti Classico and use of native vines; innovation with the creation of the first experimental Chianti vineyard, the scientific selection of Sangiovese clones (Sangioveto) and the introduction of barrique on the advice of the oenologist Emile Peynaud. The history of Castellare testifies to the importance of the work and life of the Mezzadri, who contributed to creating the Chianti landscape, dedicating a sculpture by Matteo Spender to them in Castellina

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I Sodi di S. Niccolò is an Italian Supertuscan produced exclusively with native vines: 85% Sangioveto and 15% Malvasia Nera. The winemaking process involves manual harvesting, selection of the best fruits, alcoholic fermentation, maceration, malolactic fermentation, aging in barrique and refinement in the bottle. The result is a wine that stands out for its great olfactory intensity and a texture of sweet and silky tannins. It is characterized by great freshness and persistence, ready to be enjoyed but also suitable for long ageing.

Producer: Castellare di Castellina

The Sodi of San Niccolò

Castellina in Chianti, Tuscany

Castellare di Castellina

Sangioveto 85% Malvasia Nera 15%

1993

14%

Red wine

The manual harvest of the grapes took place at the beginning of October, with the bunches transferred into open boxes to avoid crushing. After a selection of the best fruits, the grapes underwent alcoholic fermentation in separate steel tanks for the two vines, at 25°C for 7 days, followed by 20 days of maceration on the skins and malolactic fermentation. The wine was aged in barrique for 30 months, then transferred to a concrete tank before bottling. Finally, it aged in the bottle for 8 months before being marketed

The wine has an intense ruby ​​red color and an intense concentration of aromas, with notes of ripe red fruit, jam, spices, vanilla and liquorice

In the mouth, it offers a rich and refined structure, with an accentuated acidity of Sangiovese and sweet tannins, which ends in a long and persistent finish.

Service temperature 16°-18°

Pici all’aglione

Pioneering Super Tuscan