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2018 Castellare Di Castellina I Sodi Di S Niccolo IGT

TuscanyRedHighly RecommendInternationalNew ArrivalsPrivate Cellar

$ 180.00 AUD


A truly great Tuscan Chianti made from Sangiovese with a touch of Malvasia Nera. This is Castellare's flagship wine, the most prized and beloved and believe me when we say this, it's exceptional. Get it while you can!

Region - Tuscany

Type - Red

Year - 2018

Winery - Best of Italy

Grape - Sangiovese

Volume - Standard - 750ml

About the wine

Tasting notes

Characterized by a great olfactory intensity and a dense and elegant texture of sweet tannins, supported by the acidity of Sangioveto, even more marked in this fresh year which made the sip particularly pleasant and crunchy, with a long and persistent finish. Ready immediately and, at the same time, suitable for a very long aging

Wine descriptors

Captivating and Complex, Elegant and Fine, For the Cellar, Something Special, Vibrant and Exciting, Dry and Textured

Fruit aromas & flavour

Cherries, Dark Berries, Plum, Red Berries

Other aromas & flavour

Earth, Florals, Minerality, Spices

Body type




Food pairings





Red Meat







Spicy Foods

Cured Meats


Expert review

97 points. The 2018 I Sodi di San Niccolò is the most elegant Sodi I have ever tasted, and I have tasted them all. Sodi can be quite the bruiser in its youth, as the tannins are often imposing, but the 2018 is impressive because there is more than enough fruit to balance things out. Dark cherry, plum, lavender, spice and gravel build in a Sodi endowed with mind-blowing purity and exceptional finesse. Superb!


The Grape


Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!

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