Vintage 2023

Testamatta means something like "crazy in the head" and this name sums it up perfectly. When you know the mad obsession with which Bibi Graetz pursues viticulture on the island of Giglio, you no longer have to wonder about the terrificand highly personalised results that Bibi has been bottling for years. This was preceded by several years of experimentation, research and a lot of hard work until the best of the over 100-year-old Ansonica vines in the rocky Serrone vineyard were finally identified. harvest is carried out exclusively by hand and each grape is meticulously selected according to quality and ripeness, which then finds its way to the wine cellar on the island. After destemming and gentle pressing under dry ice, the grapes are left to macerate for 48 hours at a low temperature before being transferred unfiltered to 225-litre barriques for fermentation, where the wine then matures for a further 12 months.

Some wines already bear their character in their name. Alteni di Brassica: it sounds like old stone walls, like the cool wind that blows through the hills of the Barbaresco region, like wild herbs that grow in the gardens between the vines. And indeed, this Sauvignon Blanc from Angelo Gaja tells exactly that: not of the exoticism of the grape variety, but of the landscape from which it comes.