Castellare Di Castellina

I Sodi di San Niccolo

standard courier: 3 working days

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R 1,240

Ready to ship   available1 X 2

750 ml (Standard)


90% Sangiovese, 10% Malvasia Nera




96 Points - Robert Parker 90 Points - Wine Spectator


14.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 10+ yrs
Origin: Tuscany Appellation: Toscana IGT

Tasting Notes:

"This wine opens to a darkly saturated appearance and shows ruby, garnet and purple highlights. The bouquet is powerful but seamless at the same time with smooth transitions between dark cherry, spice, tobacco and moist clay. In the mouth, this wine shows dense extraction, but it never feels too weighed down by that mass. Instead, the freshness of the fruit and the natural acidity give the wine a bright and buoyant personality. Aged in barrique for 30 months, this is a delightful Tuscan red." WA

Dark Cherries
Dark Cherries

Sweet Tobacco
Sweet Tobacco



This is the most prestigious of the estates owned by wine buff, successful journalist and publisher, Paolo Panerai. The 24 hectares are in the municipality of Castellina, the heart of historic Chianti territory, also the homeland of the district's classiest, long-lived Sangiovese. Back in the 1970s, Panerai embarked Castellare on a path aimed at reconciling tradition and innovation. Tradition in caring for its vineyards and terrains, distinguishing between fields and sodi (in which fields are the more easily worked terrains and sodi - "hard" soils - are the hardest but the best for growing vines), in its decision to continue producing wine according to the Tuscan method, and in its respect of the Chianti Classico denomination - using only indigenous Tuscan grape varieties to produce a wine that is internationally acknowledged as one of the greatest reds in the world. Innovation was pursued by implementing the first scientific selection of Sangiovese clones (here called Sangioveto).

Castellare di Castellina, in the heart of the Chianti Classico region, covers a total of 80 hectares - including 20 occupied by olive groves. The vineyards occupy 33 hectares on the hillsides of a natural south-east facing amphitheatre, at an average height of 370 meters above sea level. The vines are aged between 7 and over 45 years, and yields per hectare are kept very low to obtain the maximum quality. The soil is characterized by limestone marl, galestro and a little clay.

The vinification of I Sodi Di San Niccolo takes place in temperature-controlled stainless steel tanks at a temperature of 28°C for 15-20 days. Malolactic fermentation ensues.

After the primary fermentation the wine rests for 24-30 months in (50% new) French barriques and 12 months in the bottle, after which it is released.

Food pairing

I Sodi Di San Niccolo pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, especially Pecorino Toscano and Parmigiano.

Hard Cheese Vegetables Soft Cheese Charcuterie
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