Bibi Graetz ‘Testamatta Bianco’ Ansonica, Isola del Giglio, Toscana, Italy 2023
Regular price
$108.00
Shipping calculated at checkout.
Bibi Graetz founded his winery at Castello di Vincigliata, near Florence, in 2000. He is known for old-vine collecting, with over two hundred parcels vinified and blended separately each year, and for artist-designed labels. His white wines, made on the island of Giglio, grew out of his childhood summers there and a long study of the island’s Ansonica vines.
- Winemaker: Bibi Graetz
- Variety: 100% Ansonica
- Terroir: Four high-altitude, terraced vineyards on Giglio: Serrone, Radice, Scopeto, and Olivello. Mostly north-facing, on thousand-year-old granitic soils, with sea breezes. Vines are trained in the local goblet form, Alberello alla Gigliese.
- Vintage: Rainy winter that recharged water reserves, followed by a mild growing season. Harvest from mid-August to the first week of September.
- Vinification: Destemmed and gently pressed. Fermented at low temperature in stainless steel for six to seven days. Seventy percent of the must then moves into barriques for ten days without temperature control. The remaining thirty percent ferments in stainless steel.
- Aging: Seven months in barriques on lees with bâtonnage for the barrel portion.
- Alcohol: 14%
- Tasting Notes: Open with white flowers and ripe citrus, then mineral notes and a touch of sea salt. The body is soft and the acidity is refreshing. The finish is crisp and clean and lingers.
- Food Pairings: Grilled or roast whitefish, where the salinity echoes the sea-salt note. Seafood pasta or risotto with herbs. Steamed mussels or clams. Fresh goat cheese and ripe citrus dishes.
Bibi Graetz ‘Testamatta Bianco’ Ansonica, Isola del Giglio, Toscana, Italy 2023
Regular price
$108.00
Shipping calculated at checkout.
Bibi Graetz founded his winery at Castello di Vincigliata, near Florence, in 2000. He is known for old-vine collecting, with over two hundred parcels vinified and blended separately each year, and for artist-designed labels. His white wines, made on the island of Giglio, grew out of his childhood summers there and a long study of the island’s Ansonica vines.
- Winemaker: Bibi Graetz
- Variety: 100% Ansonica
- Terroir: Four high-altitude, terraced vineyards on Giglio: Serrone, Radice, Scopeto, and Olivello. Mostly north-facing, on thousand-year-old granitic soils, with sea breezes. Vines are trained in the local goblet form, Alberello alla Gigliese.
- Vintage: Rainy winter that recharged water reserves, followed by a mild growing season. Harvest from mid-August to the first week of September.
- Vinification: Destemmed and gently pressed. Fermented at low temperature in stainless steel for six to seven days. Seventy percent of the must then moves into barriques for ten days without temperature control. The remaining thirty percent ferments in stainless steel.
- Aging: Seven months in barriques on lees with bâtonnage for the barrel portion.
- Alcohol: 14%
- Tasting Notes: Open with white flowers and ripe citrus, then mineral notes and a touch of sea salt. The body is soft and the acidity is refreshing. The finish is crisp and clean and lingers.
- Food Pairings: Grilled or roast whitefish, where the salinity echoes the sea-salt note. Seafood pasta or risotto with herbs. Steamed mussels or clams. Fresh goat cheese and ripe citrus dishes.