I Sodi 2010 VIN SANTO DEL CHIANTI CLASSICO D.O.C. “RISERVA” 500ml
GRAPE: 55-65% Malvasia del Chianti, 35-45% Trebbiano Toscano
LOCATION: Gaiole in Chianti, Italy
EYE: Gold yellow
NOSE: Aromas of honey, almonds, nuts, with a persistent finish
TASTE: Good balance between sugar and alcohol.
MATURING: Minimum of 5 years
VEGAN, WORKING ORGANICALLY
GRAPE: 55-65% Malvasia del Chianti, 35-45% Trebbiano Toscano
LOCATION: Gaiole in Chianti, Italy
EYE: Gold yellow
NOSE: Aromas of honey, almonds, nuts, with a persistent finish
TASTE: Good balance between sugar and alcohol.
MATURING: Minimum of 5 years
VEGAN, WORKING ORGANICALLY
GRAPE: 55-65% Malvasia del Chianti, 35-45% Trebbiano Toscano
LOCATION: Gaiole in Chianti, Italy
EYE: Gold yellow
NOSE: Aromas of honey, almonds, nuts, with a persistent finish
TASTE: Good balance between sugar and alcohol.
MATURING: Minimum of 5 years
VEGAN, WORKING ORGANICALLY
A SHORT STORY OF, I SODI
Azienda Agricola "I Sodi" is situated in the heart of the Chianti Classico north of Siena and it was built in 1893. Its name "I Sodi" "Hard soil" probably derives from the fact that the house stands on a stony ground which is not tilled. The I Sodi farm was purchased by the Casini family in 1973 from the Arezzo Archbishop's administration which had land abandoned for many years. The choice of this location turned out to be a very fortuitous, given its perfect exposure to the sun, the vineyards are sun-kissed from dawn to dusk. No part of the softly inclined hills are disadvantaged, creating an ideal micro-climate for the grapes. The land has excellent stony soil (Alberese and Galestro) combined with a wide presence of small water veins that run close to the surface which even in the driest periods protect and do not stress the vineyard.
Beginning from 2000 Andrea Casini took over the management of the company together with his father and uncles with the intention of creating quality wines as well as modernising the company, with respecting the company philosophy, functionality, and environmental sustainability. Also beginning in 2000, was the gradual replacement of the older vines that aimed to improve grape quality. This quality is further sought through the careful and traditional working of the soil; the rows are frequently tilled and periodically fertilized with organic products, reducing other treatments to a bare minimum.