Wine n’ About | BIBI GRAETZ WINE DINNER
BIBI GRAETZ WINE DINNER
ABOUT BIBI GRAETZ

Considered one of Italy’s most ingenious winemakers, Bibi Graetz has risen from artist to cult winemaker since the release of his first wines back in 2000.

Without any formal training and with initially only a small 2 hectare vineyard on his parents’ property overlooking Florence, he has managed to unceremoniously gatecrash the staid Tuscan wine scene and, in Testamatta, create one of Italy’s great cult wines.

Born and raised in Italy, Bibi makes his wine in his family home, Castello di Vincigliata, a castle in Fiesole. The lack of a traditional Tuscan Estate has freed him to search out parcels of old vines around Tuscany- and even the Isola di Giglio – which are the basis for his concentrated, yet elegant wines.

Now rated in the top 12 collectable Tuscan producers, Bibi’s wines have gone from strength to strength over the past decade. Using organic cultivation methods and resisting the trend of planting Cabernet and Merlot, these wines are the ultimate expression of indigenous grape varieties.
TUSCAN ROOTS

Bibi makes his wine in his family home, Castello di Vincigliata, a medieval castle acquired by his Norway- and Israeli-born parents when they immigrated to Fiesole, just north of and overlooking Florence.

Bibi is known for his passion for old vines; his grapes are sourced from 37 hectares (91 acres) of vines scattered throughout Tuscany, many of which are nearly 60 years old, as well as a small parcel of 60-plusyear-old vines surrounding the castle.

Bibi uses only indigenous grapes to make his wine, including Sangiovese, Canaiolo and Colorino, which are grown in Fiesole, and the white varietal, Ansonica, from the island of Giglio, off the Tuscan coast.

The Menu

Aperitivo
Vermentino 2012 IGT.
( 100% Vermentino )

Salmon with horseradish and watercress cream
Bugia 2013 IGT.
( 100% Ansonica )
90 points James Suckling

Suckling pig in carbonara style
Soffocone 2011 IGT.
( 90% Sangiovese + 7% Canaiolo + 3% Colorino )
92 points James Suckling

Risotto with tropea red onions, gorgonzola cheese and moscato wine gelatin
Canaiolo 2009 IGT.
( 100% Canaiolo )
95 points Cellar Tracker

Venison cotoletta with pomegranate ketchup and deep fried Jerusalem artichoke
Testamatta 2010 IGT.
( 100% Sangiovese )
98 points James Suckling

Chocolate mousse with grappa bom bom

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