Bugia Toscana Bianco Igt

Bibi Graetz, a self-taught artist who bypassed oenology school entirely, built his white-wine program around a single radical geographic bet: the Pietrabona Vineyard on Isola del Giglio, a terraced granite island off the Tuscan coast where no other premium producer has staked a claim.

The 100% Ansonica vines — some approaching 100 years old — grow on southwest-facing granite terraces at 60–150 m elevation, bathed in maritime air that suppresses heat accumulation and drives the wine's defining saline tension. Granite soils here yield none of the clay-derived weight found in Graetz's Fiesole reds; instead, they strip the wine to its mineral skeleton.

Winemaking is deliberately reductive: grapes are destemmed and gently pressed, fermented at low temperature in stainless steel for 6–7 days, then 70% of the must is transferred to French oak barriques for a further 10 days without temperature control — a brief, controlled oak contact that adds textural breadth without obscuring the granite signature.

Spontaneous fermentation on indigenous yeasts is the house rule across all cuvées.

The special feature here is categorical: Ansonica from Isola del Giglio is essentially Graetz's private territory in fine Tuscan white wine — no peer sources from this island. The 2015 hot, dry growing season delivered opulent, richly fruited character; the wine has had a decade to integrate, making this a compelling mature-release opportunity with the granite minerality now fully resolved.