“I Sodi di San Nicolò” Toscana IGT 2018

It is the most important Cru of Castellare. The grapes, harvested in the second half of October from vineyards at 430m above sea level, ferment in thermo-controlled stainless steel tanks, where malolactic fermentation also takes place. Then maturation in barriques, 50% new, for a period of between 24 and 30 months. Bottle refinement for 12 months before being released on the market.

Intense ruby ​​red colour; nose of great olfactory concentration, with ripe red fruit and notes of jam, spices, vanilla and liquorice. The sip is supported by a dense and elegant texture, accompanied by the acidity of the Sangiovese; soft tannins and long, persistent finish.

Savory cured meats and meats, mature cheeses.