“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 work 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 imparts high polyphenol levels to the grapes. 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. This is followed by twelve months of 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. Accessible now, but its true potential will only begin to unfold from 2027 onwards. SUPERIORE.DE

"A bright, luminous ruby red. Opens with smoky, stony notes, accompanied by delicate cherry fruit, peppery spice and a hint of graphite. On the palate, it starts with wonderful juiciness and spice, revealing a polished core with compact, salty tannins, it lingers for a long time – a very well-crafted wine." Falstaff

"Aromas of cherry, blackberry, orange peel, flowers, iron and tar dominate this taut, firmly structured red wine. A hint of oaky spice lends it additional depth, whilst the tannins unfold in the compact finish." Wine Spectator

"A complex wine with lively aromas of subtle red cherries, rosebuds, cedar wood and chalky minerality. Juicy and of medium body, it displays maturity and firm, velvety tannins, whilst a crisp acidity balances the austere, warming finish." James Suckling

"The 2022 I Sodi di San Niccolò is fabulous. Presented here in its 45th vintage, the 2022 has so much to offer. A blast of dark red and black fruit, gravel, mocha, dried herbs and licorice makes a strong first impression. The typically firm Sodi tannins and brisk acids are present, but they also feel somewhat tempered by the richness of the fruit. That makes for an especially approachable young Sodi, not a bad thing at all for a wine that usually demands years of cellaring. Even with its bold, rich fruit, the 2022 retains Sodi's classic mid-weight structure. Superb." Vinous