Castellare di Castellina : I Sodi di S. Niccolo 2022
Stock currently at the producing estate – Will ship after 25 May 2026
DeliveryFree Home delivery for orders exceeding € 300
Guaranteed provenanceWines sourced directly from the producing estates
Description
Characteristics and tasting advice for I Sodi di S. Niccolò 2022 from Castellare di Castellina
Tasting
Appearance
The color is intense.
Nose
Rich, the nose reveals fruity (red berries), floral, and delicately spicy aromas.
Palate
The palate combines structure, freshness, and balance with ripe tannins and a silky mouthfeel.
The richness and refinement of a great Tuscan wine
The estate
The Castellare di Castellina estate is among the most emblematic in Chianti. Rooted in centuries-old winemaking tradition, it honors Sangioveto, the local name for the renowned Sangiovese, Tuscany’s flagship grape variety. Going against fleeting trends, the estate proudly asserts its Tuscan identity by showcasing this native grape, a symbol of its deep attachment to the terroir.
The vineyard
The vines that give rise to I Sodi di S. Niccolò are planted on the estate’s finest terroirs in Tuscany. The plots benefit from ideal exposure and soils particularly suited to the optimal expression of sangioveto and malvasia nera. Environmentally respectful farming encourages rich biodiversity, contributing to the exceptional quality of the harvested grapes.
The wine
2022 marks the 45th vintage of this great Italian wine. For the occasion, a special label adorns the bottles.
The vintage
The 2022 vintage was hot and dry, with good water reserves in spring, followed by a very dry summer with high temperatures. Rainfall at the end of August aided ripening, allowing for an early yet steady harvest, with healthy and well-concentrated grapes.
Winemaking and aging
The grapes for I Sodi di S. Niccolò 2022 were hand-harvested during the first week of October and placed in small crates to prevent crushing. After careful sorting and destemming on a sorting table, alcoholic fermentation took place in stainless steel tanks at 25°C for 7 days, followed by a 20-day maceration on skins. After malolactic fermentation, the wine was aged in barrels (50% new) for approximately 30 months, then rested in concrete tanks before being bottled, where it aged for an additional 8 months prior to release.
Grape varieties
Sangiovese (85%)
Malvasia nera (15%).
