BIBI GRAETZ
2011 CASAMATTA
BIANCO
TOSCANA IGT
“Casamatta,” or “crazy house,” is Bibi Graetz’s creation
of a Tuscan-style house wine that is, contrary to its
whimsical name, consistently refreshing and seriously
delicious. Characterized by balanced acidity and
bright, forward fruit, these are uncomplicated, natural
wines that are meant to complement foods, require no
further aging and are totally accessible and enjoyable
upon release.
VINEYARD LOCATION: On the Tuscan coast near the
village of Castiglione della Pescaia in Maremma
VINE AGE: 10 years
SOIL: Medium-textured
TRAINING: Guyot and cordon spur
FERMENTATION AND AGING: In stainless-steel tanks
VARIETAL COMPOSITION:
60% Vermentino, 30% Trebbiano, 10% Muscat
TASTING NOTES: Floral, citrus and tropical fruit
aromas and flavors pick up a hint of orange blossom,
honeysuckle and lime. A rich white, yet tangy acidity
keeps it fresh. Delicate palate with moderate length.
Imported by Wilson Daniels • St. Helena, California • www.wilsondaniels.com
TENUTA DI NOZZOLE
Le Bruniche Chardonnay Toscana IGT 2012
REGION: Italy / Tuscany / Chianti
GRAPES: Chardonnay di Toscana IGT
The finest Chardonnay grapes are selected from the Nozzole estate’s 90+ hectares of vineyards at 300 meters in
elevation. In order to obtain concentration and complexity, yields are kept low. The vines for Le Bruniche are on
one of the estate’s highest hillsides, where excellent sun exposure and limestone and marl soils help to maintain
an optimal ground temperature. For this wine, the grapes were gently pressed and the juice cold settled for 24
hours. The must was fermented for about 15 days in stainless steel vats at a controlled temperature and stayed
on the lees for about 3 months. Malolactic fermentation took place in stainless steel tanks and the wine was aged
at least two months in bottle before release. The wine sees no oak contact.
HARVEST NOTE
For 2012, the summer’s heat and prolonged drought reduced grape quantities around 8% nationally. A rainy
September helped give hope to grape growers. Overall quality was very good; grapes were healthy very high
sugar level thanks to lack of rain and humidity. Production was down an average 10% in Tuscany, but 2012
ended as a very good vintage. Rain in early September helped long-cycle, traditional varieties, which attained
perfect ripeness. As harvest approached, there with great concern due to the dry summer, yet the best features
of the grapes were apparent. Early September rain was gradual, allowing water penetration without damaging
grapes still on the vines. Even later-ripening grapes were harvested with good maturity and helped produce fine,
balanced wines in 2012.
TASTING NOTE
Shows citrus and exotic fruit on the nose, and apple and banana notes on the palate, with a medium-full body
and fine acidity. The absence of oak allows the Chardonnay character to shine through.
FOOD PAIRING
This wine pairs well with fish, shellfish and chicken, whether these are sauteed simply, roasted or served in
salads.
TECHNICAL DATA
APPELLATION: Chardonnay di Toscana IGT
PH: 3.51
ACIDITY: 4.74 g/L
ABV: 12.87%
AGING: 3 months in stainless steel
MALOLACTIC FERMENTATION: Yes, in stainless steel tank
POINTS OF DISTINCTION
• An unoaked Chardonnay showing bright, clean varietal character
• Showcasing some of the finest terroir in Tuscany—at a great value
On land that has supported winegrapes for
seven centuries, Tenuta di Nozzole produces
wines that respect both tradition and
innovation.
Poggio Al Tufo
Rompicollo
IGT TOSCANA
2011
Alcohol:
13%
ESTATE
Poggio al Tufo is a new project in the
Maremma started by Tommasi, one of the
historical and leading producers of Amarone, and one of the most important quality
producers in the Veneto. Seeing tremendous
potential in this once swampy coastal stretch
of Tuscany, the family purchased 163 acres
of land there in 1997. The Poggio al Tufo
property is located in in Pitigliano, a historical Etruscan city situated about an hour
north of Rome, in the province of Grosseto.
VINEYARD
The vineyards are in the Alta Maremma, lying approximately 1,000 feet above sea level,
and are characterized by soils that are very
rich in tufo, a particular type of volcanic
rock. The Mediterranean sea, lying just 15
miles away, prevents any drastic temperature variations and provides a warm, stable
microclimate for the vines. The Tommasi
family has replanted the area with selected
clones of both indigenous and international
grape varieties.
WINE
This blend of 60% Sangiovese and 40%
Cabernet Sauvignon comes from a singlevineyard site called Rompicollo, which benefits from a Southern exposure, ample sunlight, and a volcanic soil rich in tufo rock.
The vines here are densely planted (6,500
vines per hectare) in order to yield the best
quality fruit.
VINIFICATION
The wine sees a 10-day fermentation in
temperature-controlled stainless steel tanks,
followed by a 12-month maturation period
in 65Hl Slavonian oak casks.
TASTING NOTE
Offering an intense bouquet of ripe red
cherries and other mature red fruits, the
wine is well-balanced with good structure
and length. Perfectly paired with pastas with
red meat sauces, white meats, and fresh
cheeses.
“Round and ripely flavored, this is a smoothly textured, full bodied blend with good
balance and a medium long finish. It tastes of plum, cherry, toast, and herbs. Excellent value.” – Four Stars, Restaurant Wine, Ronn Wiegand MW
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Total Acidity:
5.9 g/L
Alcohol: 11.5%
Residual Sugar: 10.1g/L
PROSECCO TENUTA FILODORA
ESTATE:
Tommasi is historically and today a standard bearer of the Amarone appellation,
and one of the most important quality
producers in the Veneto. The family-run
estate was founded in 1902 by Giacomo
Tommasi in the village of Pedemonte,
which lies in the heart of the Valpolicella
Classico region that extends north-west
of Verona. The family owns 234 acres in
Valpolicella Classico, making them the
single largest land owners in the area.
Over the years they have steadily expanded their holdings in other areas of the
Veneto, and have after many years finally
been able to secure an estate in an outstanding area of Prosecco.
WINE:
Made from 100% Glera, Tenuta Filadora
Prosecco is the magnificent result of careful selection and vinification of grapes
grown on one small estate. Tommasi has
considerable experience producing sparkling wines, having done so for 20 years
in the region of Custoza. Because the
Prosecco is bottled outside the Proseccoproducing region, it is officially listed as a
DOC, but all of the grapes come from a
DOCG-designated area.
VINEYARD:
Tenuta Filodora consists of 37 acres of
vineyards located in the town of Miane,
in the heart of the DOCG Prosecco region, halfway between Conegliano and
Valdobbiadene. A green hillside area only
a few minutes from the town of Valdobbiadene, this is one the most prestigious
areas of the appellation. The vines average
around 35 years of age, with much lower
yields than are permitted in the region
(about 9000 kh/ha vs. 13,000 kg/ha).
VINIFICATION:
The prosecco is fermented for 10 days in
stainless steel tanks, then re-fermented
in large tanks to give a fragrant, light and
persistent sparkling wine. The Charmat
method is carried out for 30 days, also in
stainless steel tanks.
TASTING NOTE:
This wine is a light straw yellow that is elegant, clean and spicy, with hints of acacia and wisteria flowers on the nose. On
the palate, pleasantly intense, dry, easy to
drink, with a light almond aftertaste.
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