The Sodi of S. Niccolò is the Grand Cru of Castellare di Castellina, among the first historical Supertuscan made exclusively with native vines: 85% of Sangioveto and 15% of Malvasia Nera. The origin of the name derives from the word used by Tuscan peasants to describe those lands that had to be worked by hand, being too hard (note hard) or too steep to allow the use of oxen. San Niccolò, on the other hand, is the name of the Church of 1300 that stands in the property of Castellare around which are some of the most suitable vineyards. On the label, the iconic little bird, always present on the red wines of Castellare, a symbol of the daily commitment to sustainable viticulture that the company has been carrying out for over 40 years.
Tasting notes: of intense ruby red colour and with a great olfactory concentration, thanks to the presence of a ripe red fruit that leads back to notes of jam, but also spices, vanilla and liquorice. In the mouth the wine is characterised by a dense and elegant texture, also supported by the important acidity of the Sangiovese, the tannins are absolutely sweet and the finish is long and of great persistence.
Castellare di Castellina was born of the union of four estates (Castellare, Caselle, San Niccolò and Le Case) on the initiative of Paolo Panerai, with the aim of producing wine of the best possible quality. This was in the 1970s, when the so-called Renaissance of Italian wine had begun. A Renaissance to which Castellare made its own contribution with a combination of 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 - only using indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world.
Innovation was pursued first of all with the creation of the first experimental vineyard in the Chianti region together with the University of Milan - directed by Professor Attilio Scienza - and the University of Florence, implementing the first scientific selection of Sangiovese clones (here called Sangioveto). And then by introducing the use of the barrique, following the in-depth research and advice of Emile Peynaud, the most renowned oenologist in living memory, as well as by paying constant attention to each ongoing wine-making process in the incessant, ever-evolving work of producing quality wines.
This is a story that demonstrates how tradition, also in the installations, and innovation can draw the best out of the land, showing the younger generations how the hard work and lives of the Mezzadri - the people who once ran the estates as neither owners nor labourers - has been fundamental in shaping the extraordinary landscape of the Chianti. To the Mezzadri and their work Castellare has dedicated a sculpture by Matteo Spender, which stands in the centre of Castellina. The two photos by the great portrait photographer Giuseppe Pino illustrate this sacrifice, but also the joy that making wine brings with it.
Pairing Suggestions: Excellent with cold cuts and savory meats, with dishes rich in succulence and tasty and seasoned cheeses. Much appreciated in combination with Tuscan Pecorino and Parmesan.
Maturation: Vinification:In steel Refinement:in 50% new barriques and in bottles Duration of refinement before bottling: From 24 to 30 months Refinement in the bottle: 12 months Grape yield per hectare: 40/45 quintals Harvesting period: After mid-October Fermentation tanks material: Stainless steel at a controlled temperature. Malolactic fermentation.