Bibi Graetz : Testamatta 2022

Characteristics and tasting advice for Bibi Graetz's Testamatta 2022

Tasting

Red berries, strawberry, cherry, raspberry are all aromas supported by a beautiful freshness and a lively acidity.

The balance and indulgence of a great Tuscan wine

The estate

Passionate and in perpetual quest for innovation, Bibi Graetz has become over the vintages an emblematic producer whose wines seduce beyond borders for their harmonious and singular expression of the most beautiful Tuscan terroirs.

Singular, Bibi Graetz's wines are made from old vineyards composed of a mosaic of grape varieties typical of great Italian wines (sangiovese, canaiolo, colorino, ansonica).

The wine

"Testamatta", which means "Crazy Head" in Italian, is a Tuscan wine made from old vineyards, some of which are 80 years old, located on top of very rocky hills, between 250 and 600 meters altitude.

The grapes come from 5 historic vineyards (Vincigliata, Londa, Lamole, Montefili and Siena) to which a new terroir, Olmo, is added, which due to its hillside location at 420 meters altitude gives an exquisite freshness. In order to harvest the grapes at optimal maturity, up to 8 successive selections were made during the harvest of each of these terroirs. The result of a rigorous selection of the best barrels, Testamatta is a nonconformist Super Tuscan that harmoniously exudes the purity and minerality of the sangiovese.

The vintage

The beginning of 2022 is marked by relative freshness counterbalanced later by high temperatures especially in summer. Despite these conditions, the vineyards are not impacted by the heat due to the altitude and regular exposure to winds. Started on September 15 and finished in mid-October, the harvest reveals elegant and perfectly balanced grapes.

Vinification and ageing

Parcel harvests carried out manually. Rigorous sorting in the vineyard then in the vat room before total destemming. Light pressing before barrelling in open 225-litre barrels for the smallest parcels of the vineyard, and in 50 hl barrels or stainless steel vats for the largest parcels. Fermentations with natural and indigenous yeasts, accompanied by 1 to 3 manual punch-downs per day. Malolactic fermentation in old barrels and 50 hl barrels before ageing for about 18 months.

Blend

Sangiovese (100%).