The Casamatta di Bibi Graetz was produced with 100% Sangiovese grapes from the company's vineyards located between the northern area of Florence and the southern area of Siena. Harvesting took place between the end of September and mid-October. During the red vinification, alcoholic fermentation was activated thanks to indigenous yeasts, taking place in stainless steel tanks with maceration of the must on the skins for a period of 7 days. The refinement took place for 6 months in stainless steel.

CASAMATTA BIBI GRAETZ: TASTING

The Casamatta di Bibi Graetz presents itself to the eye with a ruby red color with bright reflections. On the nose, it displays aromas of cherry and small red fruits combined with hints of violet and jujube, along with notes of Mediterranean herbs. The taste is fresh, fruity, and of good sapidity, supported by smooth tannins and a persistent finish. It pairs well with cold cuts and cheeses, as well as tasty meat dishes, especially those based on red meats. The tasting is intense and balanced, with a soft tannic texture and a enveloping fruity and spicy finish.