Castellare di Castellina I Sodi di S.Niccolò

“Why do people become so ensnared by the passion for winemaking?” one might wonder at the Italian winery Castellare di Castellina. The answer is quite straightforward: because the art of crafting wine represents an ever-present challenge. Yet, at the journey’s end, having surmounted all hurdles, every exertion proves worthwhile. This is particularly true when one is presented with a bottle of Castellare di Castellina I Sodi di S. Niccolò. 

 

The initial hurdle for this red wine is hinted at in its very name with the word Sodi, a term used by local farmers to describe the tough soils of Tuscany from which this wine originates. The 33 hectares of vineyard are tended entirely by hand, without any mechanical assistance, sprawling across the slopes of a natural amphitheater. The estate encompasses elevations of up to 450 meters, southeast-facing orientations, and vineyards aged between seven and 45 years. This winery, which embarked on its journey in the 1970s, was adamant from the outset that both its labor and cultivation practices must be in complete harmony with the environment, a commitment that has encouraged the return of various bird species to the land. To ensure this achievement is not forgotten, Castellare di Castellina features different bird species on its labels. Nature is astute, and the fauna even more so.

 

Generally, the yields of Castellare di Castellina I Sodi di S. Niccolò are kept exceptionally low, thereby enhancing the quality to its fullest potential. Only in this manner can this vineyard—bearing the name of the Church of San Niccolò—produce the finest clusters of Sangiovese and Malvasia used to create this superb Super Tuscan. This, coupled with the quality of the soils—excellently drained, blending limestone, galestro, and a touch of clay—creates the ideal partnership for achieving Castellare di Castellina I Sodi di S. Niccolò.

 

The journey through the winery is just as crucial for Castellare di Castellina I Sodi di S. Niccolò. Harvesting is carried out manually, always during the first week of October, using very small crates to prevent the grapes from being crushed. From here, Castellare di Castellina I Sodi di S. Niccolò proceeds directly to the sorting table, where only the prime clusters are selected for destemming. Once the stems are removed, Castellare di Castellina I Sodi di S. Niccolò is transferred to fermentation vats (each variety separately) and will spontaneously begin fermenting with indigenous yeasts. This seven-day process, during which the must transforms into wine, is followed by a 20-day maceration period where Castellare di Castellina I Sodi di S. Niccolò remains in contact with the skins. Castellare di Castellina I Sodi di S. Niccolò also undergoes malolactic fermentation and is then racked into new oak barrels, where it will mature for about 30 months. After this period, Castellare di Castellina I Sodi di S. Niccolò is blended, bottled, and then aged for an additional 10 months in the bottle. 

 

For over 30 years, Castellare di Castellina has been surpassing challenges and tests presented to it day by day. Over time, they have proven themselves to be among the finest of winemakers. And Castellare di Castellina I Sodi di S. Niccolò affirms this claim. Dare you judge for yourself?