Castellare I Sodi di S. Niccolò

I Sodi di San Niccolò Toscana IGT bottle image

Wine Description

This legendary wine was one of the first Super Tuscans crafted entirely with indigenous varietals. I Sodi di San Niccoló was created in the early 1970s with the goal of demonstrating that the native grapes of the region could produce a wine of the highest quality without the aid of international varietals. Today this goal has been achieved, with I Sodi consistently ranking in the top 100 wines among the most important international wine magazines. Made from 85% Sangioveto and 15% Malvasia Nera. After a maceration period of 18-25 days, the wine is transferred to new barriques and aged for 24 months. "I Sodi" refers to land that is difficult to till and must be harvested by hand, while "San Niccoló" is an abandoned church on the Castellare property.

Alessandro Cellai
Castellare Vines
Castellare Vineyard
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Acclaim
The 2000 I Sodi di San Niccolò comes across as soft, supple and totally engaging. It is an excellent choice for readers who want to enjoy a bottle today. Sweet dark cherries, freshly cut flowers, spices and mint are layered into the generous, enveloping finish. I don’t see the 2000 as a legendary Sodi, but it is immensely enjoyable today. Stylistically, it is a smaller scaled version of the 1990 or 1997.
— Wine Advocate, Jun 2012
The 2000 I Sodi di San Niccolo is the estate's best Sangiovese, rich and ample and with important notes of red currants, leather, and Mediterranean brush.
— Wine Advocate, Apr 2006
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Vineyard & Production Info
Production area/appellation:
Toscana IGT
Vineyard name
Chianti Classico/The I Sodi di San Niccolò vineyard
Vineyard size
12.4 acres
Soil composition
Diatomaceous
Training method
Upside down Guyot
Elevation:
1,100-1,500 feet
Vines/acre:
1,100-2,800
Exposure:
Southwestern
Harvest time:
October
First vintage of this wine:
1980
Bottles produced of this wine:
30,000
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Winemaking & Aging
Maceration length:
18-25
Varietal composition:
85% Sangioveto and 15% Malvasia Nera
Fermentation container:
Stainless Steel Tanks
Fermentation temperature:
83 °F
Type of aging container:
Barriques
Length of aging before bottling:
24 months
Age of Aging Container:
New
Length of bottle aging:
12 months
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Analytical Data
pH level:
3.3
Acidity:
5.8 g/L
Alcohol:
13.5 %
Dry extract:
32 g/L