I Sodi di San Niccolò IGT 2021 - Castellare di Castellina

The Tuscan winemaker calls the hard, barren and hard-to-work soils “i sodi”. Here, the vine must fight for water and food. In contrast to the “campi”, the fields, the densest and most sophisticated wines grow in the “sodi”. Paolo Panerai planted the small-berry Ur-Sangiovese and the also indigenous Malvasia Nera (15%) in his best locations. The latter has disappeared in many places due to its small income. It contributes to a wine that is hard to beat in terms of typicity, exciting breed and annoying power. I Sodi di S. Niccolò was bottled for the first time in 1979. The pressing takes place in a steel tank (18 to 25 days). Depending on the vintage, barriques (2/3 new wood) take 15 to 30 months. Wine Spectator listed I Sodi di S. Niccolò among the 100 best wines several times.