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Bibi Graetz Grilli del Testamatta 750ml 2008
Sku: 1781276
In 2000, Bibi Graetz founded his winery on the grounds of his family’s home, Castello di Vincigliata. Located in the hills of Fiesole just north of Florence, the Castello is surrounded by ...more
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Product Rating
Product Information
Country: Italy
Region: Tuscany
Sub-Region: Toscano
Grape Varietal: Sangiovese
Type: Still wine
Classification: IGT
  Bottle Price: $22.59
Sale Price: $18.79

Qty:
  20% discount on 12 bottles for $215.88 ($17.99/bottle)
Offers hints of coffee, leather and wild berries on thenose. Excellent weight and texture complemented by balanced acidity.

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In 2000, Bibi Graetz founded his winery on the grounds of his family’s home, Castello di Vincigliata. Located in the hills of Fiesole just north of Florence, the Castello is surrounded by 7.4 acres of vines that were planted by Bibi’s parents in 1971. A graduate of the Academia dell’Arte in Florence, this artistturned- winemaker began producing classic Tuscan varietals in the 1990s as the family’s vineyard contracts began to expire. Together with consulting winemaker Alberto Antonini, Bibi produced his first vintage in 2000 and the wines quickly gained critical acclaim. In 2006, Wine Spectator named Testamatta as its top wine from Tuscany and named it, “One of Tuscany’s true cult wines.” Bibi’s affinity for old vines, particularly indigenous grape varieties such as Sangiovese, Ansonica, Colorino and Colore is almost as well known as his colorful and often provocative wine names and labels. The estate vineyards in Fiesole are grown in soils composed of well draining clay, marl and Galestro, and the wines produced from these soils – Testamatta, Colore, Soffocone di Vincigliata and Grilli del Testamatta – are characterized by complex aromas and elegant tannins. The Casamatta wines are produced from vineyards located throughout Tuscany. The the Casamatta Bianco is made from grapes grown in the village of Castiglione della Pescaia in Maremma. The Casamatta Rose is produced using Sangiovese and Canaiolo from vineyards located in the hills north of Florence, near the town of Fiesole. The Sangiovese that goes into the Casamatta Rosso are grown in vineyards located in southern and central Tuscany. Since 2004, Bibi has made the wine himself and takes an equally hands-on approach in the vineyard. Yields are kept to a minimum and grapes are left on the vine to achieve full phenolic ripeness. Bibi ferments his Sangiovese wine in small open-top wood vats, pigeage is done by hand, and the finished wine matures in French oak barrels.
Technical notes
(80% Sangiovese/10% Colorino/10% Canaiolo). The vines are planted in Fiesole on clay and Galestro. The wine fermented in stainless steel tanks and aged for eight months in French barriques and stainless steel.

Producer
Bibi Graetz founded his winery in 2000 on the grounds of his family’s home, Castello di Vincigliata. Located in the hills of Fiesole just north of Florence, the Castello is surrounded by 7.4 acres of vines that were planted by Bibi’s parents in 1971. A graduate of the Academia dell'Arte in Florence, this artist-turned-winemaker began producing classic Tuscan varietals in the 1990s when the family’s vineyard contracts began to expire. In collaboration with consulting winemaker Alberto Antonini, Bibi produced his first vintage in 2000 and the wines quickly gained critical acclaim. In 2006, Wine Specator named Testamatta as its top Tuscan wine, describing it as, "One of Tuscany's true cult wines.” Bibi is equally well known for his affinity for old vines and indigenous grape varietals (E.g. Sangiovese, Ansonica, Colorino and Colore) as he is for his colorful and often provocative wine names and labels. Sourcing fruit grown from old vines in Fiesole and the island of Giglio, off the Tuscan coast, Bibi’s winemaking philosophy is based on sincerity of expression. The wines are handcrafted, honest statements of terroir, tradition and varietal. Beginning in 2004, Bibi took over full winemaking responsibilities. He keeps grapes yields to a minimum, ferments his Sangiovese in small open-top wood vats, does pigeage by hand and matures his finished wine in French oak barrels.

 
 
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