The grapes for this Toscana Colore are selected from the four finest vineyards: Lamole, Vincigliata, Olmo and Siena. Each vineyard is harvested up to eight times, so as to gather all the grapes at the right stage of phenolic ripeness. After an initial selection in the vineyard, the grapes are selected again in the cellar. Once destemming and crushing are complete, the grapes are transferred to open barriques for fermentation, taking care to keep each plot separate. Fermentation occurs spontaneously, driven by indigenous yeasts, and lasts for around two weeks, followed by a further week of maceration on the skins, during which 6–8 manual punch-downs are carried out each day. Once fermentation is complete, the wine is transferred to barriques, where malolactic fermentation takes place. Each plot is aged separately for almost 20 months before the final blend is decided.
In the glass, it presents a deep, impenetrable red colour. The nose reveals deep notes of fruit preserved in alcohol, cassis and blackcurrant with a hint of black cherry.
Extremely versatile and easy to pair with food, Colore di Bibi Graetz goes divinely with meat-based dishes.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.