Toscana Rosso TESTAMATTA ROSSO 2021 BIBI GRAETZ

This supertuscan from Bibi Graetz represents one of the finest expressions of Tuscan Sangiovese, made from selected grapes from several historic vineyards in Vincigliata, Olmo, Londa, Lamole, Montefili, and Siena, often with vines between the ages of 35 and 80. The production follows an artisanal and very accurate approach. After a double selection of grapes, first in the vineyard and then in the cellar, the grapes are gently pressed and fermented in 225-liter open barriques, or in steel and wooden vats, keeping the different plots separate. Fermentations occur spontaneously thanks to indigenous yeasts, with frequent manual fulling during the most intense phases to extract color, aromas and structure in a balanced way. Once the alcoholic fermentation is complete, the wine undergoes malolactic fermentation and is aged for approximately 18–24 months in French oak barriques, some of which are new, before a further rest in the bottle. This process allows you to obtain a complex wine that is faithful to the character of the grape variety and the territory.

Characteristics of this Bibi Graetz wine

From an organoleptic point of view, it has a bright and deep ruby red color. On the nose it expresses an elegant and layered bouquet, dominated by notes of cherry, black cherry and small red fruits, enriched with hints of spices, tobacco, leather and light balsamic nuances. In the mouth it is structured but harmonious, with silky and well-integrated tannins and a lively freshness that supports the sip. The balance between acidity and body makes the wine dynamic and deep, with a long and persistent finish that recalls red fruit and spicy notes. The 2021 vintage is a perfect combination of structure, elegance and freshness.

Recommended pairings with this Tuscan red wine

As for pairings, it is an important wine that requires structured dishes. It pairs perfectly with red meats, roasts, braised meats and game, but also with rich first courses such as pappardelle with ragù or pastas with meat sauces. Also excellent with aged cheeses, with which it finds balance thanks to its structure and acidic component. The ideal serving temperature is around 16–18 °C, possibly after a short oxygenation, so as to best express aromatic complexity and tannic fineness.