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Testamatta, Bibi Graetz (2018)

Product Information

Country: Italy

Area: Toscana

Wine style: Red

Varietal: Sangiovese

Style: Fruity

Alc(%): 13.5

Grade: I.G.T.- Toscana

Serving Temperature(℃): 16-18

Size: 750ml

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Description

Testamatta – “crazy-head” in Italian - is the best word to describe Bibi Graetz: a positive, creative and passionate person. Testamatta wine expresses the purity, minerality and transparency of Sangiovese from old vines on the top of the hills characterized by soils rich in stones. A Supertuscan made with 100% Sangiovese, the result of the combination of tradition and creativity.

Tasting Note:  The elegance of Sangiovese variety is always the main character of Testamatta wine. This vintage shows how Sangiovese can be fresh, fruity on one hand, elegant, long and persistent on the other. 2018 is rich in blackberries and blueberries, earthy hints, light mineral undertone. It has a pronounced intensity accompanied by silky and important tannins that give the wine a long aftertaste. This Testamatta is persistent and rich of finesse.

Food Matching:  Grilled beef, aged cheese

Grape variety:  Sangiovese

Terroir/Vinification

Terroir: The 5 old-age vineyards, (up to 80 yrs old) are located in different areas of Tuscany: Lamole & Montefili in the heart of Chianti Classico at 600 and 400 meters altitude, Vincigliata nearby Firenze at 280 meters altitude, Londa at north of Firenze, towards the Rufina valley and Siena in the south of Tuscany at 250 meters altitude
Growing district of grape:  Lamole-Montefili-Vincigliata-Londa-Siena
Climate: The seasons were mild and stable, this led to a full vegetative development with light advance and to a superb vintage in terms of quality of the berries. The summer had been characterized by excellent sun exposure during the day and refreshing nights.
Soil: stones
Harvest:  We started the harvest at the end of September and concluded it during the mid of October. 
Vinification:  The hand-picked grapes, selected in the vineyards firstly and later for the second time at the winery, are destemmed and then soft pressed. The fermentations are conducted by natural and indigenous yeasts, in open top barriques (225L) without any temperature control and “bleedings” neither, with 6 manual punch-down per day. 
Ageing:  After 7-10 days of maceration, the different parcels are moved into old barriques for 22 months.

Acidity: 5.50g/L
Residual sugar: <1.0g/L

Accolades

Decanter  100 Point!

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