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Castellare

I Sodi San Niccolo 2021

I Sodi San Niccolo 2021

100% Sangiovese
2021
Italië · Toscane
Dark & Intense
kers · kruiden · eikenhout · leer · tabak
€89,00
€89,00
Sale Sold out

Castellare di Castellina, I Sodi di San Niccolò 2021

Castellare di Castellina has been making this cuvée since 1977 exclusively from Sangiovese and Malvasia Nera, two indigenous Tuscan grapes. It was the first Italian wine ever to be included in the Wine Spectator Top 100. The 2021 vintage benefited from cool September nights that preserved the freshness in the grapes.

What you smell
Ripe cherries, dried herbs and a hint of cedar. Beneath that, an earthy note of leather and tobacco leaves.

What you taste
Full-bodied yet elegant, with tannins that are firmly present without drying out your mouth. A bright acidic line keeps everything in balance and gives the wine a crisp bite. The finish lingers for minutes. Already accessible, but built to age for another 15 to 20 years.

How it's made
85% Sangiovese and 15% Malvasia Nera, hand-picked in early October. Matured for 30 months in wooden barrels, then rested in cement tanks and another 8 months in bottle.

Serving
16 to 18 degrees Celsius. Decanting is recommended, especially if opened young. A large Burgundy glass allows the aromas to unfold.

Pairs well with

  • Roasted venison with red wine jus: the earthy tones of the game echo the wine's spice, while the firm tannins cut through the fat of the jus.
  • Risotto with porcini: the umami of the mushrooms enhances the deep flavour of the Sangiovese without overshadowing its elegance.
  • Aged Pecorino: the salty, crumbly texture of the cheese tempers the tannins and brings out the fruit.

Scores

  • Falstaff: 99/100
  • Decanter: 97/100
  • Jane Anson: 97/100
  • Wine Spectator: 97/100

Technical details (PDF)

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What do you smell<!--en-->Ripe cherries, dried herbs and a hint of cedar wood. Underlying earthy notes of leather and tobacco leaves.<!--en--><!--en-->What do you taste<!--en-->Full-bodied yet elegant, with firm tannins that do not dry out your palate. A bright acidity keeps everything in balance and gives the wine a crisp bite. The finish lingers for minutes. Accessible now, but built to age for another 15 to 20 years.

85% Sangiovese and 15% Malvasia Nera, hand-picked at the beginning of October. Aged for 30 months in wooden barrels, followed by rest in cement tanks and another 8 months in bottle.

16 to 18 degrees Celsius. Decanting is recommended, especially if you open it young. A large Burgundy glass allows the aromas to develop.

- Roasted venison with red wine jus: the earthy notes of the game resonate with the spiciness of the wine, while the firm tannins cut through the richness of the jus.
- Porcini mushroom risotto: the umami of the mushrooms enhances the deep flavour of the Sangiovese without overshadowing its elegance.
- Aged Pecorino: the salty, crumbly texture of the cheese mellows the tannins and brings out the fruit.

Lees meer

Toscane draait om Sangiovese, maar de streek is veel breder dan dat. Van de hooggelegen wijngaarden van Chianti Classico tot de zilte kust van Bolgheri: elke plek geeft de druif een ander karakter.

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