Castellare di Castellina
I Sodi di S. Niccolò
Toscana
2016
Vintage
Varietal
Sangiovese
Where it is, October 2026
At Peak: inside the peak window (2023-2029), within the full drinking arc.
This bottle is in its peak window through 2029, with a drinking horizon to 2037.
The ‘16 I Sodi di S. Niccolò.
Castellare di Castellina I Sodi di S. Niccolò 2016 is a Sangiovese from Toscana, Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Castellare di Castellina I Sodi di S. Niccolò 2016 has a full body, fresh acidity, and firm tannins.
The 2016 vintage
Castellare di Castellina's 2016 I Sodi di S. Niccolò is a Sangiovese from Toscana, Italy.
About Castellare di Castellina
Castellare di Castellina's I Sodi di S. Niccolò is a Sangiovese from Toscana, Italy.
From the cellar: pair with
Braised wild boar with rosemary jus
The pairing is scaled to the wine's full body.
Grilled bone-in ribeye with garlic butter
The wine's fresh acidity keeps the pairing lively.
Aged Pecorino toscano with quince paste
The pairing leaves room for the wine's firm tannins.
More from Toscana
Frequently Asked
What is Castellare di Castellina I Sodi di S. Niccolò 2016?
Castellare di Castellina I Sodi di S. Niccolò 2016 is a Sangiovese from Toscana, Italy.
What does Castellare di Castellina I Sodi di S. Niccolò 2016 taste like?
Castellare di Castellina I Sodi di S. Niccolò 2016 has a full body, fresh acidity, and firm tannins.
When should Castellare di Castellina I Sodi di S. Niccolò 2016 be opened?
The canonical CAI full drinking arc is 2021-2037. Within that arc, the peak window is 2023-2029. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Castellare di Castellina I Sodi di S. Niccolò 2016?
Pair this wine with Braised wild boar with rosemary jus; Grilled bone-in ribeye with garlic butter; or Aged Pecorino toscano with quince paste.