I Sodi di San Niccolò Toscana IGT 2001

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.

Tasting Notes

Full-bodied, with firm yet juicy tannins, I Sodi di San Niccoló is an austere, rich and elegant Super Tuscan, that offers supple aromas of wild berries, blackberry, currants and cedar, elegantly framed by delicate hints of vanilla and leather.

Food Pairing

Pair with tomato sauce and meaty tomato sauces, fine cuts of steak, or roasted rack of lamb.

Production Info
Vineyard name
Chianti Classico/The I Sodi di San Niccolò vineyard
Vineyard size
12.4 acres
Soil composition
Training method
Upside down Guyot
1,100-1,500 feet
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
85% Sangioveto and 15% Malvasia Nera
Fermentation container
Stainless Steel Tanks
Age of Aging Container
Fermentation temperature
83 °F
Maceration length
Type of aging container
Length of bottle aging
12 months
Length of aging before bottling
24 months
Analytical Data
13.5 %
pH level
5.8 g/L
Dry extract
32 g/L

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