The winery
Castellare di Castellina
A historic Chianti Classico estate producing wines, olive oil and distilled spirits, known for its flagship cru I Sodi di S. Niccolò and for an approach that combines tradition with viticultural research.
- Toscana · Italia
- 6 products
The story
Established in the 1970s when Paolo Panerai merged several estates, the winery has combined traditional methods with scientific experimentation. Over time it has introduced modern techniques while maintaining a focus on land stewardship practices.
Production philosophy
Strong focus on the value of the land and native grape varieties, with deliberately low yields to prioritize quality. Agronomic management avoids synthetic chemical inputs and aims for practices that enable wines expressive of the terroir; in addition to wine, the estate also produces olive oil, grappa and artisanal vinegars.
Terroir and vineyards
Located near Castellina in Chianti, the estate has southeast-facing vineyards on mixed soils of calcareous marls and galestro with a low clay content. The natural amphitheatre of the hills favours structured wines suitable for ageing.
Awards and recognition
International recognition for flagship wines: repeated appearances of "I Sodi di S. Niccolò" in Wine Spectator's Top 100 and high ratings from critics and guides; mentions and awards reported in the company's official communications and in specialist publications.
Characteristics
- Grape varieties
- Sangioveto (Sangiovese)
- Malvasia Nera
- Merlot
- Cabernet Sauvignon
- Chardonnay
- Sauvignon Blanc
- Trebbiano
- Malvasia Bianca
- Hectares
- 80.0
- Bottles per year
- 400000
What makes it distinctive
- I Sodi di S. Niccolò: a historic cru and flagship wine, repeatedly featured in the world's Top 100.
- 80 hectares in total, with approximately 33 hectares under vine and 20 hectares of olive groves.
- Scientific collaborations for the selection of Sangiovese clones.
- Product range: wines, extra virgin olive oil, grappa and vinegar.
- An agronomic approach that avoids synthetic chemical products and seeks the fullest expression of the terroir.
