# Treggiaia (2019)

- **Producer:** Villa Bibbiani
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Cabernet Sauvignon
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €26
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black pepper, black cherry, red cherry, black plum, cloves, cedar, vanilla, tobacco, leather, earth

## About this wine

Villa Bibbiani Treggiaia is a red wine from the Toscana IGT classification, produced by Villa Bibbiani in Tuscany, Italy. The wine is a blend of 50% Sangiovese and 50% Cabernet Sauvignon. Villa Bibbiani has a long history, with its estate and villa established centuries ago and further developed by influential figures like Marchese Cosimo Ridolfi. The current ownership emphasizes producing authentic wines that respect the land and its unique terroir. The Treggiaia represents a fusion of traditional Tuscan grape varietals with international influence, cultivated on vineyards with vines aged between twenty and fifty years old.

## Interesting facts

- Villa Bibbiani's history dates back to 767 AD.
- The estate's villa was built in the 16th century.
- Marchese Cosimo Ridolfi was a key figure in its 19th-century development.
- The wine blends Sangiovese with Cabernet Sauvignon.

## Food pairing

The wine's medium-plus body and structured tannins are well-suited to complement the richness of red meats and game. The Sangiovese component can offer bright acidity that cuts through fattier dishes, while the Cabernet Sauvignon contributes structure and depth that stands up to robust flavors. Earthy notes often found in Tuscan wines can harmonize with truffle or mushroom dishes.

## Wine making process

The winemaking process at Villa Bibbiani for Treggiaia begins with rigorous hand-harvesting of grapes into small boxes. The winery employs gravity systems to move grapes and must, reducing mechanical stress. Fermentation occurs in stainless steel tanks at controlled temperatures (25-28°C) for 15-20 days, with soft punch-downs. Post-fermentation, the wine is aged for six months in French oak barriques, followed by another six months in large Slavonian oak barrels (25 hectoliters).