Castellare di Castellina : I Sodi di S. Niccolo 2022
Stock currently at the producing estate – Will ship after 25 May 2026
DeliveryFree standard delivery over HK$5,000
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 fruit), floral and delicately spicy fragrances.
Palate
The palate combines structure, freshness and balance with ripe tannins and a silky texture.
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 a centuries-old winemaking tradition, it showcases Sangioveto, the local name for the famous Sangiovese, Tuscany’s flagship grape variety. Going against fleeting trends, the estate proudly asserts its Tuscan identity by highlighting this native grape, a symbol of its deep attachment to the terroir.
The vineyard
The vines used to produce 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 viticulture promotes 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. Late August rains helped 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 the skins. After malolactic fermentation, the wine was aged in barrels (50% new) for around 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%).
