Bibi Graetz - Testamatta Bianco label
Bibi Graetz - Testamatta Bianco bottle

Bibi Graetz - Testamatta Bianco 2018

White Wine

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Item# 83556-18/6PK

Product Ratings

James Suckling 98pt
Wine Spectator 92pt
Robert Parker 95+pt

Estate

From a medieval castle, Castello di Vincigliata, acquired by his parents over 60 years ago, winemaker Bibi Graetz crafts his wines on a hillside overlooking the great city of Florence. Beginning initially with only a small, 5-acre vineyard on this hillside in Fiesole, in little under two decades, Bibi has become one of Italy's most ingenious winemakers adding "cult winemaker" in addition to "talented abstract artist" to his dossier.

Since the release of his first wines in 2000 and without any formal training, Bibi Graetz has managed to stir-up the Tuscan wine scene, and with the creation of Testamatta and Colore, has made his name eponymous with great Tuscan wines. Regularly scoring in the high 90’s with wine publications like Wine Spectator, Wine Advocate, and James Suckling, coupled with his unique and artisanal winemaking approach, Bibi Graetz’s wines have garnered a loyal following among wine collectors and wine trade.

Technical data

Serrone vineyard
100% Ansonica
120-year-old vines
Rock and granite sand
Gigliese sapling
Barriques
12 months of aging

Vinification

The grapes for Testamatta are sourced from the best vineyard of the Island: Serrone. We can technically call Testamatta bianco a “single vineyard selection”. Serrone is in the south-east part of the island, facing the sea at an altitude that goes from 60 to 150 meters altitude, terrace after terrace. The vines, up to 100 years old, have the shape of a very small goblet and are grown in the middle of the rocky, poor and granitic soil of the island. Harvest started the 18th of August, every grape, handpicked, was carried in small baskets to the winery, located in the center of the island in Giglio Castello. After the destem and a very soft pressing with dry-ice, we left the skins with the juice decanted for less then 1 hour. After this shot period of maceration the must was for approximately 48 hours at low temperature in stainless steal tanks and then moved to new 225L barriques for the alcoholic fermentation at 20°C. After the fermentation the wine aged with the lees for 12 months, without any malolactic fermentation and then bottled.

Vintage

This vintage on the Giglio Island was quite unusual, it was very rainy and humid both in winter and spring. The significant precipitations were needed to restore the water resources in the soil. The summer was ideal, hot and dry, with intermittent rain showers. All these features allowed the vineyards to dry out maintaining abundant water reserves. The harvest was awesome and later than usual. The grapes were characterized by great balance, healthiness and elegance.