Bibi Graetz - Soffocone di Vincigliata 2021 - Toscana IGT - 75cl

€30.60

More info
Data sheet

1 BOTTLE OF 75cl.

14% vol.

Tribute to Sangiovese

Soffocone di Vincigliata is the only wine that takes its name from the production vineyard: the idea is to underline the special bond between this wine and the hill where Bibi Graetz began her project. The splendid Vincigliata vineyard overlooks Florence with one of the most romantic views of the city, from which Bibi took inspiration for the name and label. Soffocone is our tribute to Sangiovese and the hill where it all began!

Manufacturer's Notes:

Sangiovese 100% “Soffocone 2021 expresses all the beauty of this vintage. The Vincigliata vines were fantastic, full of vigorous and healthy bunches despite the hot year. Who says a 70 year old vineyard has a low yield?! The aromas of red fruits, tobacco and vanilla integrate perfectly with the structure of the wine and its freshness. Soffocone is definitely my idea of Sangiovese: intense, fresh and elegant.” Bibi Graetz

Vintage 2021

The season began with a mild and rainy winter which allowed the accumulation of water reserves and early flowering. After a few colder days in April, spring fully blossomed in May with more moderate temperatures and enough rainfall to get through the summer period. Having the vineyards above 300m above sea level has allowed the grapes to overcome the high temperatures of July and August and to regularly reach technical and phenolic ripeness in September. After some rains which caused a drop in temperatures, the harvest began on September 20th and ended on October 16th.

Vinification and refinement

Soffocone is produced exclusively with grapes coming from the Vincigliata vineyard, in Fiesole, characterized by perfect exposure that goes from south-west to south and by soil rich in Galestro. All these characteristics combined give the wine its main notes of elegance and freshness, which are enhanced thanks to the winemaking process. Fermentation and aging were carried out in large 30Hl barrels. Fermentation is carried out with indigenous yeasts and without temperature control and lasts approximately 10 days followed by a few days of maceration and 18 months of aging in traditional large barrels.