2011 Bibi Graetz Testamatta IGT

Sangiovese - 750ML
Reg: $139.94
$119.94
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REVIEWS

JS 98 JA 93 WS 92
JS 98

jamessuckling.com, October 2014

This smells like great Burgundy with strawberry, flowers and hints of incense. Full body with wonderful, ultra-refined tannins and amazing depth and length. So layered and so fine. It goes on for minutes. Magical red...
JA 93

janeanson.com, March 2022

A dry but relatively fresh year, not as concentrated as the 2010 but it has finesse, with dried rosemary, cloves and tobacco notes. This has a chiselled and focused quality to the fruits, with Sangiovese character. At...
WS 92

Wine Spectator, May 2015

An incisive, yet firm and tightly wound style, with ample black cherry, leather, tar and briar flavors. The tannins are beefy and the acidity lively, imparting length and focus. Needs some time. Sangiovese. Best...

WINE DETAILS

Color & Type Red
Varietal Sangiovese
Country Italy
Region Tuscany
Vintage 2011
Size 750ML
Percent alcohol 14%
Closure Cork

Bibi Graetz started taking an interest in his family’s vineyards in the mid-1990s and finally took over with his first vintage in 2000. Before then, wine production was primarily for family consumption using farmers’ traditional methods. Graetz became so fascinated by winemaking that he started scouting around for small plots of old vineyards. Today, he has acquired more than 20. He loves working with old traditional varieties because he feels that they represent the best expression of Tuscan wines.

Always hand picked, Bibi Graetz’ red wine may include Sangiovese, Colorino, and Canaiolo, with small portions of Black Moscato and Malvasia. The white wine, called Bugia, is made with the Anzonaca grape which was cultivated for centuries on the Island of Giglio in the Tuscan archipelago.

The vineyards for Testamatta are more than 35 years old, located in the Tuscan hills outside of Fiesole, overlooking the city of Florence. The wine is made from 100% Sangiovese planted on clay and galestro soil. The grapes are fermented in open top barriques of 225 liters with 6 to 8 manual punch-downs per day, and aged in French barriques for 18 months followed by 6 months in the bottle.