I Sodi di San Niccolò
イ・ソーディ・ディ・サン・ニッコロ
Castellare di Castellina
Sangiovese · Malvasia Nera
About this wine
Castellare's flagship wine and one of the pioneering Super Tuscans, first produced in 1977-1980 to prove that indigenous Tuscan grapes could rival Bordeaux-blend wines in power and finesse. Made from roughly 85% Sangioveto and 15% Malvasia Nera sourced from the estate's two best crus, it is a powerful, layered red with black fruit, spice, and a long, velvety finish. It has repeatedly ranked in Wine Spectator's Top 100 and is widely considered one of Italy's benchmark wines.
A serious wine, but its ripe, generous fruit makes it a rewarding introduction to what Super Tuscans are all about.
Sommelier's Note
"I Sodi di San Niccolò didn't just join the Super Tuscan movement — it helped invent the argument that indigenous grapes belong at that table."
Food Pairings
Perfect with grilled red meats, game, aged cheeses, and richly sauced first courses — a natural match for bistecca alla fiorentina.
When to drink it
Milestone celebrations, fine dining, cellar-worthy gifts
Specs
- Grape Varieties
- Sangiovese, Malvasia Nera
- Style
- Red
- Alcohol
- 14%
- Price Range
- $77-140
Terroir & Winemaking
Approximately 85% Sangioveto, 15% Malvasia Nera from Castellare's two top crus. Aged in oak barrels for an extended period before further bottle aging. Alcohol approx. 14%.
Frequently Asked Questions
- Why is I Sodi di San Niccolò considered a Super Tuscan?
- It was created in the late 1970s to show that indigenous Tuscan grapes — Sangioveto and Malvasia Nera — could match the power and finesse of Bordeaux-blend 'Super Tuscans', without relying on Cabernet or Merlot.
- What does I Sodi di San Niccolò taste like?
- Expect a powerful, layered wine with black cherry, plum, spice, and vanilla notes, a velvety texture, and a long finish built on ripe but firm tannins.
- How long should this wine be aged or decanted?
- It can be enjoyed 3-5 years after release but rewards cellaring for a decade or more; when young, decant for 1-2 hours before serving.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
キャンティ・クラシコ
Chianti Classico
RedSangiovese · Canaiolo
Castellare di Castellina's entry-level Chianti Classico is built from roughly 95% Sangioveto (the estate's own historic Sangiovese clone, isolated through decades of massal selection) and 5% Canaiolo. It ferments and ages briefly in French oak barriques before spending time in bottle, resulting in a bright, food-friendly red that captures the estate's terroir at an accessible price.
キャンティ・クラシコ・リゼルヴァ・イル・ポッジャーレ
Chianti Classico Riserva Il Poggiale
RedSangiovese · Canaiolo · Ciliegiolo
Sourced from the Il Poggiale vineyard at nearly 1,500 feet of elevation, this Riserva blends roughly 90% Sangioveto with 5% Canaiolo and 5% Ciliegiolo. The high-altitude fruit brings extra structure and freshness, and the wine shows notes of sour cherry, pomegranate, leather, and graphite, with firm, well-integrated tannins built for aging.
コニアーレ
Coniale
RedCabernet Sauvignon
Castellare's single-varietal Cabernet Sauvignon, named after one of the estate's four historic vineyard sites. Coniale shows powerful aromas of blackcurrant, black cherry, plum, cedar, tobacco, and graphite, with a full-bodied palate, well-structured tannins, and marked acidity that give it strong aging potential.
ヴィン・サント・デル・キャンティ・クラシコ・サン・ニッコロ
Vin Santo del Chianti Classico S. Niccolò
dessertMalvasia Bianca · Trebbiano Toscano
Castellare's traditional Tuscan dessert wine, made from roughly 60% Malvasia Bianca and 40% Trebbiano Toscano. The grapes are dried in a ventilated loft before fermenting and aging for five years in small chestnut and oak barrels (caratelli) seeded with decades-old mother must. The result is a brilliant amber wine with layered aromas of roasted nuts, dried apricot, dates, toffee, and spice cake.