Caccialupi 2021 – Sangiovese Toscana IGT

Overview

The Caccialupi 2021 is a 100% Sangiovese from Tuscany, representing the expression of mature vines and a unique terroir. Alcoholic fermentation is carried out with 25–30% whole clusters, allowing the wine to develop aromatic complexity and structure while maintaining elegance. This wine originates from Giacomo Baraldo’s careful craftsmanship, combining Tuscan tradition with meticulous vineyard management. Production is limited to 900 bottles, ensuring attention to every stage of the process. Caccialupi 2021 stands out for its balance, depth, and precision, faithfully expressing the Sangiovese grape and the distinctive character of its Tuscan origin.

Wine History

Caccialupi comes from vines approximately 50 years old, imparting natural intensity and complexity. Although vineyard area and soil are unspecified, the careful management has allowed Giacomo Baraldo to create a Sangiovese combining ripeness and freshness. Manual harvest ensures only the best clusters are selected, while partial whole-cluster fermentation contributes to structure and distinctive character. The 2021 vintage shows a perfect balance between tannins, acidity, and aromas, embodying Baraldo’s philosophy of respecting the grape, the territory, and sustainable viticultural practices.

Vineyard Philosophy

The vineyards producing Caccialupi 2021 are managed with artisanal and natural methods. Treatments are minimal and carefully timed according to climatic conditions, with particular attention to soil fertility and plant health. Manual work and low yields enhance aromatic concentration and consistency. The approach reflects a commitment to sustainability, the value of historical vineyards, and full expression of Sangiovese, emphasizing the unique characteristics of the Tuscan terroir.

Winemaking

Fermentation of Caccialupi 2021 involves 25–30% whole clusters, enhancing complexity and finesse. Aging lasts 2 years in barriques and tonneaux, followed by 4 months in stainless steel and at least 12 months in bottle, allowing the wine to develop harmoniously. Clarification and filtration are minimal, and SO₂ addition is controlled. The result is a balanced, elegant, and intense Sangiovese, combining structure and refinement, ready to enjoy immediately or after further aging.

Tasting Notes and Pairing

Color: deep ruby red with garnet reflections.
Nose: complex aromas of cherry, plum, light spices, and earthy notes.
Palate: soft, silky tannins, balanced acidity, long mineral finish.
Caccialupi 2021 pairs perfectly with red meats, roasts, game, and aged cheeses. Serve at 16–18 °C in large glasses to enhance complexity and aromas.

Technical Sheet

• Appellation: Sangiovese Toscana IGT

• Grapes: 100% Sangiovese

• Vintage: 2021

• Harvest: manual

• Vinification: 25–30% whole clusters

• Aging: 2 years barriques and tonneaux, 4 months steel, at least 12 months bottle

• Production: 900 bottles

• SO₂ added: controlled

• Serving temperature: 16–18 °C

• Aging potential: 8–10 years

Giacomo Baraldo – Vigneron in San Casciano dei Bagni

History

The passion of Giacomo Baraldo for wine was born during his eighteenth birthday, when two bottles opened by his father revealed the evocative power of aromas and flavors. From that moment, his vocation became study, research, and experimentation. After high school, he pursued a degree in Viticulture and Enology, and in 2009, together with his father, planted the first vines of Sangiovese, Merlot, and Cabernet Sauvignon in the Bossolo vineyard, a 0.6-hectare plot at 515 meters above sea level. His training expanded with international experiences in Bordeaux, Patagonia, New Zealand, and especially Burgundy, at the prestigious Domaine de Montille. Returning to Tuscany in 2016, Giacomo began producing wines that reflect the soul of the territory, combining tradition and innovation.

Philosophy in the vineyard

The management of Giacomo Baraldo’s vineyards is based on respect for the environment and the enhancement of soils. All parcels are covered with spontaneous grassing, essential to preserve soil structure and fertility. Work is carried out almost entirely by hand, following an artisanal philosophy that prioritizes quality over quantity. Treatments are limited to copper and sulfur, applied carefully according to seasonal trends and weather conditions. In June 2017, the entire Bossolo vineyard was replanted with pure Sangiovese, while on the western slopes of Monte Cetona, the “l’Affacciatoio” vineyard was planted with Grechetto and Chardonnay. Complementing this mosaic are the historic plots of Vigna Pozzone and Vigna Caccialupi, a testament to viticulture seeking balance and sustainability.

Approach in the cellar

The winery of Giacomo Baraldo represents the meeting point between his international experiences and respect for local peculiarities. Harvesting is always manual, with yields limited to 1–1.3 kg per vine, ensuring grapes of great aromatic concentration. Winemaking is conducted with careful use of technology, avoiding forced interventions and favoring spontaneous fermentations or selected yeasts adapted to each variety. Aging takes place in steel, wood, or cement depending on the style, with the goal of enhancing freshness and expressive finesse. Every choice in the cellar reflects the desire to preserve varietal purity and territorial identity, particularly the unmistakable character of Sangiovese.

A project between Tuscany and New Zealand

Alongside his Tuscan production, Baraldo also carries out a fascinating project in New Zealand, where he vinifies Pinot Noir in Waipara Valley. This international experience enriches his path, confirming an open-minded vision. However, his roots remain in San Casciano dei Bagni, where wines express the depth of the soils and the vocation of the vineyards. Today, the estate represents a dynamic reality, able to combine scientific rigor with artisanal sensitivity, creating wines that stand out for elegance, territorial expression, and aging potential.