Castellare

I Sodi di S. Niccolò

Sangiovese & Sangiovese-Based Blends
I Sodi di San Niccolò Toscana IGT bottle image
I Sodi di San Niccolò Toscana IGT bottle image

POS Materials

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Castellare

I Sodi di S. Niccolò

Sangiovese & Sangiovese-Based Blends

I Sodi di San Niccolò was created in the early 1980s with the goal of demonstrating that the native grapes could produce a wine with all the power and grace of a Super Tuscan-- without the use of international varieties. "I Sodi" refers to land that is difficult to till (grapes must be hand-harvested), and "San Niccolò" is an abandoned church on the Castellare property.

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Tasting Notes

Full-bodied, with firm yet fine-grained tannins, I Sodi di San Niccoló is an austere, rich and elegant wine that offers supple notes of wild berries, blackberry, currants and cedar, which are elegantly complemented by hints of vanilla and leather.

Food Pairing

Pair with tomato sauce and meaty pastas, fine cuts of steak or roast rack of lamb.

I Sodi di San Niccolò was created in the early 1980s with the goal of demonstrating that the native grapes could produce a wine with all the power and grace of a Super Tuscan-- without the use of international varieties. "I Sodi" refers to land that is difficult to till (grapes must be hand-harvested), and "San Niccolò" is an abandoned church on the Castellare property.

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Tasting Notes

Full-bodied, with firm yet fine-grained tannins, I Sodi di San Niccoló is an austere, rich and elegant wine that offers supple notes of wild berries, blackberry, currants and cedar, which are elegantly complemented by hints of vanilla and leather.

Food Pairing

Pair with tomato sauce and meaty pastas, fine cuts of steak or roast rack of lamb.

Brand Materials

Tech Sheet Download Bottle Shot Download Acclaim Linkout
93+
The 2005 I Sodi di San Niccolò is developing quite nicely. Initially rather awkward, the 2005 is now starting to show its finesse. The 2005 remains a lithe, medium-bodied Sodi. At the same time, the fruit is still quite vibrant and primary, which suggests the wine will age gracefully, even if it won’t ever be one of the truly profound wines here. This is the type of vintage that frequently surprises on the upside. Sweet floral notes intermingle with hints of tar and licorice. This is an outstanding effort from a very difficult harvest.
Wine Advocate
91
POINTS
The 2005 I Sodi di San Niccolo is a softer, more feminine wine than the 2006. Crushed flowers, berries, pipe tobacco, leather and anise flow effortlessly from a medium-bodied frame. Soft, supple tannins render the 2005 relatively accessible; although the wine has enough concentration to make me think it will continue to improve in bottle. This is a beautifully balanced 2005 that could very well surprise on the upside.
Wine Advocate
91
POINTS
Aromas of sweet blackberry and flowers lead to a full body, with rich, chewy tannins and a long finish.
Wine Spectator
Recommended - my favorite, a lovely, perfectly balanced single-vineyard 2005 I Sodi di San Niccolo
Tom Hyland's Guide to Italian Wines
Recipient of Italy's coveted Tre Bicchieri, or 3 Glasses award for 2010
Gambero Rosso

Vineyard & Production Info

Production area/appellation:
Toscana IGT
Vineyard name:
Chianti Classico/The I Sodi di San Niccolò vineyard
Vineyard size:
11 acres
Soil composition:
Calcareous
Training method:
Guyot
Elevation:
1,452 feet
Vines/acre:
1,800
Yield/acre:
2 tons
Exposure:
Southeastern
Harvest time:
October
First vintage of this wine:
1980
Bottles produced of this wine:
25,000

Winemaking & Aging

Maceration length:
14
Varietal composition:
85% Sangioveto and 15% Malvasia Nera
Fermentation container:
Stainless Steel Tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
79 °F
Maceration technique:
Pumpovers and delestage
Type of aging container:
Barriques
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
24 months
Age of Aging Container:
50% new and 50% second passage
Length of bottle aging:
30 months

Analytical Data

pH level:
3.6
Acidity:
5.9 g/L
Alcohol:
13.8 %
Dry extract:
33 g/L
Residual sugar:
1 g/L
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Alessandro Cellai
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