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.