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The tasting |
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Bright, intense red with carmine-garnet highlights. |
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Beautiful aromas of pit fruit mixed with delicate hints of kirsch cherry. |
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This wine is beautifully concentrated, with harmonious, precise aromas and delicate, generous tannins. It's a wine of great purity and finesse, starkly contrasting to its terroir and arid, sunny climate. Sublime! |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Lamb shoulder rubbed with rosemary, Florentine steak. |
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From now until 2030. |
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The estate and the wine |
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Anticonformist, Bibi Graetz produces innovative, one-of-a-kind wines near Florence, aiming for perfection. This cult Tuscan winery is as much sought-after for its wines as for its creative and original owner. And while the estate remains discreet, accessible only to a small circle of wine-lovers, the value of its wines continues to climb.... |
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The 2019 red IGT Toscana Colore comes in a unique bottle with a label specially designed to celebrate its producer's twenty years of winemaking. Bibi Graetz has reached the pinnacle of his art, and in 2019 he produced a wine of rare elegance, the opposite of the concentrated, overpowering wines sometimes found in the industry. Produced from a perfect vintage, this pure Sangiovese, grown on very old vines at altitude, on poor soils composed of sand and rock, reflects the ancestral flavors of Tuscany! Notes of pit fruit immediately charm, with a touch of kirsch cherry. The palate is concentrated without excess, precise and harmonious, carried by delicate tannins. With its fine structure, it offers great purity, contrasting with its sun-drenched terroir and arid climate. A feat of style you won't soon forget! Rated 96/100 by parker, a Selection Committee Favorite! |
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Hand-harvested from 3 plots of very old vines: Lamole, Vincigliata and Siena, from September 21st to October 8th, in 8 batches in each plot, to select fruit that has reached perfect ripeness. Second sorting in the winery. De-stemming. Slow, gentle pressing. Natural fermentation in open barrels by plot, using indigenous yeasts, with 6 to 8 manual punchings of the cap and pump-overs per day, without temperature control, for up to 2 weeks, followed by a further week of pellicular maceration. Malolactic fermentation and aging in new barrels, always separating each plot, for at least 20 months before the final blend. Special 20th Anniversary label. |
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AWARDS |
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Robert Parker: 96/100
Wine rated 94/100 + Selection Committee Favorite! |
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