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I SODI DI SAN NICCOLO' CASTELLARE

Tuscany
Toscana Igt
2017
Sku: 4356
Until stocks
Q.ty
€ 78.90 € 89.00
Shipping within Friday 17 September, if you order within 6 hours e 42 minutes

Opzione Quantità

2 bottles
€ 157.80
Purchase
-11%
3 bottles
€ 236.70
Purchase
-11%
6 bottles
€ 473.40
Purchase
-11%

Awards and honors

Punteggio sommelier
93/100
2021
4 Grappoli AIS
2020
3 viti Vitae AIS
2020
James Suckling
94/100
2020

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Castellare di Castellina was born from the union of four farms Castellare, Caselle, San Niccol&ograv...
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Wine Characteristics

Winery
CASTELLARE
Region
Tuscany
Wine list:
Toscana Igt
Denomination:
Toscana Igt
Vintage:
2017
Grapes:
85% Sangioveto e 15% Malvasia Nera
Alcohol:
14,00%
Dimension:
Standard bottle
Cl:
75cl
Style:
Full-bodied and intense
Pairing:
Braised, Roast meat, Gnocchi al ragù, Hard cheese, Cut of beff, Florentina Steak, Tagliatelle ai Funghi, Pasta with meat sauce
Sulfites:
Contains sulfites
Code ICQRF:
SI 4278
Winerry's Headquarter:
CASTELLARE - Castellina in Chianti (SI) - Località Caselle

Descrizione vino

From the vinification of 100% autochthonous grapes of Cabernet Sauvignon. The origin is the classic one of Tuscany. The vinification provides that the grapes, after harvesting, which always takes place in the last half of October, ferment in controlled stainless steel tanks, also performing malolactic fermentation. Then we move on to the phase of aging, in which the wine rests in barrique, new to 50%, for a period of between 24 and 30 months.

 

I SODI DI SAN NICCOLO''s features

The wine shows an intense ruby red color. The aroma has a great olfactory concentration, thanks to the presence of a ripe red fruit that leads back to hints of jam, but also spices, vanilla and licorice. The taste in the mouth is that of the wine characterized by a dense and elegant texture, also supported by the important acidity of Sangiovese, the tannins are absolutely sweet and the finish long and of great persistence.

 

Suggested pairings tasting this product of Castellare winery

Excellent with cured meats and savory meats, with succulent dishes and mature cheeses. Much appreciated in combination with Tuscan Pecorino and Parmigiano. The optimal serving temperature is 18 º C.

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