Winemaker Notes
Pair this wine with braised veal, demi-glaces, roasted suckling pig, and Boeuf Bourguignon.
Professional Ratings
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James Suckling
This red shows incredible depth and richness of fruit and terroir. Full body with dense, tight tannins. Complex flavors of toasted oak, walnut, wet earth and fruit.
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Robert Parker's Wine Advocate
This is a landmark wine for Italy and for Castallare di Castellina. The 2011 I Sodi di S. Niccolò is made from mostly Sangioveto (Sangiovese) and a smaller part Malvasia Nera. Fruit is sourced from a historic vineyard that is characterized by a large presence of stones. This is a profound and elegant wine that is still very young in terms of its fruit profile and its tannins. It will require many more years to start its evolution. What it shows now is potential -- lots of potential. Dark fruit nuances are mixed with delicate accents of spice, balsam herb and cola. Give this wine a few more years before opening it.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.