Wine detail

Bibi Graetz

Testamatta Toscana IGT

Toscana

2020

Vintage

Varietal

Sangiovese

Peak 2026-2037

Where it is, October 2026

At Peak: inside the peak window (2026-2037), within the full drinking arc.

This bottle is in its peak window through 2037, with a drinking horizon to 2044.

The ‘20 Testamatta Toscana IGT.

Bibi Graetz Testamatta Toscana IGT 2020 is a Sangiovese from Italy.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2024-2044Peak window 2026-2037

The peak window sits inside the broader full drinking arc.

Tasting note

Bibi Graetz Testamatta Toscana IGT 2020 has a full body, fresh acidity, and moderate tannins.

The 2020 vintage

Bibi Graetz's 2020 Testamatta Toscana IGT is a Sangiovese from Italy.

About Bibi Graetz

Bibi Graetz's Testamatta Toscana IGT is a Sangiovese from Italy.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Toscana

Frequently Asked

What is Bibi Graetz Testamatta Toscana IGT 2020?

Bibi Graetz Testamatta Toscana IGT 2020 is a Sangiovese from Italy.

What does Bibi Graetz Testamatta Toscana IGT 2020 taste like?

Bibi Graetz Testamatta Toscana IGT 2020 has a full body, fresh acidity, and moderate tannins.

When should Bibi Graetz Testamatta Toscana IGT 2020 be opened?

The canonical CAI full drinking arc is 2024-2044. Within that arc, the peak window is 2026-2037. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Bibi Graetz Testamatta Toscana IGT 2020?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.