“I Sodi di San Niccolò 45° vendemmia” Toscana IGT 2022

Castellare di Castellina | Tuscany
Castellare di Castellina | Str. Provinc. di Castagnoli 14-15 | IT 53011 Castellina in Chianti

29302422 · 0,75 l · 101,33 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

In the late 1970s, Paolo Panerai brought together four separate "poderi" – small farms whose soil was so hard and stony that no one could plough it with oxen, only by hand – to form a single vineyard. The Tuscan farmers called such unyielding land "I Sodi". The farms surrounded an old hamlet, dominated by the church of San Niccolò – hence the full name. In 1977, Panerai produced the first vintage. In 1988, "I Sodi di San Niccolò", with its 1985 vintage, became the first Italian wine ever to be included in Wine Spectator's Top 100 – a success that was repeated in 1989 with the 1986 vintage. To this day, it remains one of the few Super Tuscans produced exclusively from indigenous grape varieties – proof that Sangioveto needs no crutches from Bordeaux. Its origins lie in genuine research: the first experimental vineyard in the Chianti Classico region, established in collaboration with the Universities of Milan and Florence, as well as the San Michele all'Adige Institute, to identify the best clones. 2022 marks the 45th harvest of this historic wine.

The vines are situated in a natural amphitheatre near Castellina in Chianti, facing south-west, at an altitude of around 430 metres, on limestone soil with a moderate clay content to ensure good drainage. The organic matter content of the soil is deliberately kept low, which reduces yields but enhances quality – an extremely stony, medium-grained subsoil that gives the grapes high polyphenol levels. Reverse Guyot pruning, 2,700 to 6,000 vines per hectare depending on the age of the vines, yield 40 to 45 double centners per hectare, harvest in mid-October. 85% Sangioveto, 15% Malvasia Nera. Following rigorous selection in the vineyard and on the sorting table, the grapes ferment in temperature-controlled stainless-steel tanks, and malolactic fermentation is carried out in full. The wine is then transferred to barriques made from Allier, Tronçais, Nevers, Limousin and Vosges oak, crafted by various coopers, for 24 to 30 months, half of which are new oak. This is followed by twelve months' bottle ageing.

A complex wine with a lively bouquet of subtle red cherry, rosebud, cedarwood and chalky minerality. Juicy and medium-bodied on the palate, characterised by ripeness and firm, velvety tannins, whose crisp acidity balances a firm, warming finish. Already approachable, but its true potential will only begin to unfold from 2027 onwards. SUPERIORE.DE