# I Sodi di San Niccolo (2019)

- **Producer:** Castellare di Castellina
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Malvasia Nera
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €85
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** black cherry, red plum, red cherry, sweet spice, cedar, vanilla, leather, forest floor, tobacco, earth

## About this wine

I Sodi di San Niccolò is a distinguished red wine from Castellare di Castellina, located in the heart of Tuscany's Chianti Classico region. This Toscana IGT wine is primarily a blend of Sangiovese (Sangioveto) and Malvasia Nera, with the 2019 vintage representing a significant expression of these indigenous varietals. The estate, founded in the 1970s, is dedicated to producing high-quality wines through a philosophy that merges tradition with innovation, emphasizing environmentally sound viticulture. The vineyards are situated on calcareous soils at altitudes between 350-400 meters, with vines ranging from 7 to over 45 years old. The wine is considered a flagship of the estate and is recognized for its longevity.

## Interesting facts

- A Super Tuscan made exclusively with native Italian grapes.
- Features a bird on its label, symbolizing environmental commitment.
- One of the first Tuscan estates to embrace barrique aging.
- Known for its significant aging potential.

## Food pairing

The wine's full body, medium-high tannins, and vibrant acidity are well-suited to rich, protein-heavy dishes. The tannins bind with the proteins in red meats, softening the wine and cleansing the palate. Its complex fruit and spice notes complement the savory and sometimes gamey flavors of traditional Tuscan cuisine.

## Wine making process

The winemaking process for I Sodi di San Niccolò involves fermentation in stainless steel tanks at controlled temperatures, followed by malolactic fermentation. The wine is then aged for 24-30 months in 50% new French barriques, with an additional 12 months of bottle refinement. Harvest typically takes place after mid-October. The estate practices integrated agriculture, avoiding synthetic chemicals, herbicides, and pesticides. Castellare di Castellina was among the first producers in Tuscany to utilize barrique aging.