At a glance

Producer

Bibi Graetz

Region

Toscana IGT, Italy

Grape variety

Sangiovese (100%)

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$90-150 USD (750ml), premium tier

Tasting profile

Vivid red fruit (raspberry, cherry), floral notes (violet), hints of herbs and graphite, vibrant acidity, moderate oak influence; complex, layered palate.

Evolution: With age, gains notes of leather, tobacco, forest floor, dried herbs, balsamic nuance; tannins become silkier, acids more integrated.

At peak: Peak delivers deep savory complexity, red/black fruit, and spicy, earthy undertones, elegantly integrated structure.

Structure

Acidity

Medium-high

Tannins

Medium-high, fine and ripe

Alcohol

13.5% ABV

Aging potential

10-20 years from vintage in ideal conditions

Drinking window

Peak drinking

2023 to 2030

Optimal window

2022 to 2032

Current status

Optimal but still developing

Current condition

Showing freshness, vibrancy, and emerging tertiary complexity; tannins integrating well, primary fruit still present

Testamatta is crafted from high-elevation, old-vine Sangiovese using minimalist winemaking. 2016's vintage offers both depth and energy, making this wine accessible early but best between 7-15 years post-vintage for full aromatic and textural complexity before softening tannic structure overtakes primary fruit.

Food pairing

Tagliata di manzo, osso buco, roasted duck, wild mushroom risotto, pecorino toscano.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (60-90 minutes) — Young, high-quality Sangiovese can display reductive or closed aromatics; decanting opens bouquet and integrates structure.

Sustainability

Sustainability score: 7/10

Low-intervention winemaking, minimal chemical input, hand-harvested grapes, solar energy use on estate, water conservation methods, lightweight glass bottles (recent vintages), local workforce.

Bibi Graetz employs sustainable practices without formal third-party certification, focusing on careful stewardship of old vineyards, reduced water/energy use (solar-powered facility), and lightweight packaging in recent years. Absence of synthetic chemicals and largely manual methods are positive, but global distribution elevates the carbon footprint. Overall, this ranks above average, but not leading-edge compared to certified organic/biodynamic estates.