Castellare di Castellina I Sodi di S Niccolo
75cl
/
14% Vol
The flagship of Castellare. Created in the early 1980s to demonstrate that native grapes could produce a wine with all the power and grace of a Super Tuscan. The name "I Sodi" refers to land that is difficult to till (the grapes must be hand-harvested), and "San Niccolò" is an abandoned church on the Castellare property. This wine captures both the rich history of the vineyard as well as the Sangioveto grape's enormous potential.
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Castellare di Castellina I Sodi di S Niccolo
€100.00
Ex Tax: €81.30
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Beautiful aromas of crushed blackberry and dried flowers
Palate
Aromas follow through to a full-bodied palate, with velvety tannins and a long finish. Solid and concentrated yet balanced, although a little chewy needs bottle age. Might need some bottle ageing.
Colour
Intense red with garnet tints
Fact Sheet
Fluid
75cl
Grape Variety
85% Sangioveto and 15% Malvasia Nera
Alcohol %
14%
Style
Dry, Full Bodied
Estate/Producer
Castellare di Castellina
Country
Italy
Region/AOC
Tuscany
Vintage
2017
Making Techniques
Aged in French Barriques, 50% new.
Closure
Cork
Cellaring/Ageing Potential
20 Years
Awards and/or Press Quotes
Wine Spectator
95/100
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
