2006 Castellare di Castellina I Sodi di San Niccolo Vino da Tavola

Proprietary Blend - 750ML
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REVIEWS

WA 96 WS 94
WA 96

Robert Parker's Wine Advocate, June 2012

The 2006 I Sodi di San Niccolo is shaping up to be both one of the wines of the vintage and one of the great all-time versions of this Tuscan thoroughbred. Rich explosive and totally compelling the 2006 boasts superb...
WS 94

Wine Spectator, October 2010

Full and silky red with plenty of ripe tannins and loads of fruit yet also subtle and layered. This very pretty red should improve with lots of bottle age. Sangiovese and Malvasia Nera. Best after 2012. 2500 cases made. -JS

WINE DETAILS

Color & Type Red
Varietal Proprietary Blend
Country Italy
Region Tuscany
Vintage 2006
Size 750ML

Poderi Castellare di Castellina is a Tuscan wine estate located in the heart of the Chianti Classico area, close to the village of Castellina. It was formed in 1968 by the consolidation of five farms. Since the last 70’s, the estate has belonged to Paolo Panerai who also owns Feudi del Pisciotto, Gurra di Mare in Sicily, and a joint venture with Domaines Barons de Rothschild in Maremma called Rocca di Frassinello.

Castellare has roughly 33 hectares of vineyards, 12 hectares of olive-groves, 15 hectares of mixed cultivation, and also forest. Vine age is between 5 and 30 years. Ideal exposure to the sun, good drainage, a mixed ground of calcareous marls, galestro and little clay give both red and white wines structure and depth for a long aging in bottle.

In addition to the flagship wine, I Sodi di San Niccolo, the estate produces Chianti Classicos, Riservas, varietal and white wines.

The masterpiece of Castellare, I Sodi di San Niccolo, has twice placed in the top 100 of Wine Spectator, and has been awarded “Three Glasses” by Il Gambero Rosso.

I Sodi di San Niccolo is produced solely with native varieties: 85-90% of Sangioveto and 10-15% of Malvasia Nera, I Sodi comes from the two best crus of the farm.

The word "I Sodi" was used by the Tuscan farmers to describe those grounds which had to be processed by hand, being too hard (in fact firm) or too steep to allow for the employment of the horses, unlike the "fields" that make the grounds more easily cultivable.