Being a Testamatta
“Testamatta” is the word that best describes Bibi Graetz, a person
smiling, creative and passionate. “Testamatta” is Supertuscan produced
exclusively with Sangiovese grapes from old vineyards, one
perfect combination between tradition and creativity that tells of purity and
the elegance of this native vine.
Manufacturer's Notes
Sangiovese 100%
“2020 is the year of destiny!
It's as if all the stars and planets are aligned. What I love most about
Testamatta is the incredible combination between the fruity aroma of strawberry and that
of vanilla, it reminds me of whipped cream with strawberries! But above all it has
a fantastic freshness, this is the true beauty of Testamatta 2020. It is
certainly the highest level of perfection ever achieved.”
Bibi Graetz
Vintage 2020
Three new elements characterize the 2020 vintage. The first is the climate, ours
vineyards have never expressed themselves so well as in 2020. The new vineyards
to the Olmo, which brought an incredible freshness to the wines thanks to the magic
terroir at 420m. of altitude. The third element is the new cellar in Fiesole la
which allowed us to work more effectively and comfortably.
We now have all the tools to create the Testamatta and Color to which it gives
we always aspire. In 2020 the season was generally warm. After a
mild winter, spring started with a few days of rain just before
of flowering, allowing the plants to accumulate the right water reserves.
Summer arrived quickly with above average temperatures and drought but,
fortunately the cool night breezes allowed the grapes to
maintain high acidity and aromatic character. The rains before
harvest allowed the full and complete maturation of the bunches. There
harvest began on September 24th and ended on October 15th.
Vinification and refinement
The grapes for Testamatta are selected from the six best vineyards:
Vincigliata, Olmo, Londa, Lamole, Montefili and Siena. Each vineyard, divided
in parcels, it is harvested up to eight times, so as to collect all the
grapes at the perfect level of ripeness. A second sorting of the grapes is made
in the cellar before destemming and then moving on to the soft pressing phase.
The fermentations are carried out with native yeasts, in open barriques (225L),
for smaller plots, and in 50hl barrels or steel vats for larger plots
large, with six manual punchings and pumping overs per day. After 7-10 days of
maceration, the different parcels are transferred into ninth-tenth barriques
passage and in 50hl barrels for aging for approximately 20 months.