Testamatta" is the word that best describes Bibi Graetz, a smiling, creative, and passionate person. "Testamatta" is a Super Tuscan produced exclusively with Sangiovese grapes from old vines, a perfect combination of tradition and creativity that expresses the purity and elegance of this native variety. Producer's Notes 100% Sangiovese - 14% alcohol "My idea for Testamatta is to create a wine from the highest vineyards, in the windiest places. In 2022, I wanted to exclude vineyards that didn't fully emphasize the typical aspects of Sangiovese, such as red fruits, strawberry, cherry, raspberry, incredible freshness, and remarkable acidity. These characteristics make this variety unique. I therefore decided to reduce production to focus only on these vineyards, and I'm beyond thrilled because I've never made a Testamatta like this before!" Bibi Graetz 2022 Vintage Compared to the previous year, the 2022 vintage had lower average temperatures with much higher peaks of heat, especially in the summer. Thanks to the higher altitude of our vineyards and their constant exposure to wind, there were no problems with the plants such as water or heat stress, so production was good in both qualitative and quantitative terms. The grape ripening was longer and very balanced, resulting in the creation of extremely elegant wines with medium acidity and perfect balance. Harvest began on September 15th and concluded in mid-October. Vinification and Aging Testamatta grapes are manually selected from six vineyards: Vincigliata, Olmo, Lamole, Londa, Montefili, and Siena. Each vineyard, divided into parcels, is harvested separately so as to harvest the grapes at the perfect point of ripeness. After an initial selection in the vineyard, a second selection of the grapes takes place in the cellar on two sorting tables, ensuring that only the best berries are chosen. At this point, the Sangiovese grapes are gently pressed and transferred into open 225L barriques, steel vats, or 50HL conical wooden vats, taking great care to keep each parcel separate from the others. Fermentation is conducted with indigenous yeasts, with three pumpings or manual punchings per day at the peak of fermentation, gradually decreasing to one after about a week. Once fermentation is complete, the wine is transferred into barriques and wooden barrels, where malolactic fermentation takes place. 18 months