Il Bossolotto 2022 – Toscana IGT Rosso

Overview

Il Bossolotto 2022 is a Toscana IGT Rosso blending Sangiovese and other selected grape varieties, from vineyards aged 10–20 years on clay-silt soils rich in limestone. Fermentation involves 15% of whole clusters in barriques, giving the wine structure, aromatic complexity, and finesse. Limited production of 3,400 bottles ensures careful attention at every stage of vinification. Il Bossolotto 2022 reflects Giacomo Baraldo’s philosophy: respect for the land and the grapes, combined with modern techniques to enhance drinkability and pleasure without compromising elegance.

Wine History

Il Bossolotto was conceived as a versatile and harmonious Tuscan red wine, capable of expressing character and freshness without sacrificing complexity. Manual harvest ensures the selection of the finest grapes, while partial fermentation in used barriques enhances primary aromas and adds structure. The 2022 vintage shows a balance between fruit, acidity, and soft tannins, confirming Baraldo’s approach of producing authentic wines that are immediately enjoyable yet capable of further development in the bottle.

Vineyard Philosophy

The vineyards producing Il Bossolotto 2022 are managed according to sustainability principles and respect for natural cycles. Spontaneous grass cover and manual treatment management protect soil fertility and stimulate vine balance. Careful yield management and cluster selection guarantee aromatic concentration and consistent quality. This approach reflects a commitment to producing an expressive wine, faithful to its terroir and versatile for diverse culinary pairings.

Winemaking

Fermentation includes 15% whole clusters in barriques, a technique that develops elegance and softens tannins. Aging lasts 12 months in used barriques, followed by 5–6 months in stainless steel and 2 months in bottle, allowing the wine to stabilize and harmonize. Clarification and filtration are minimal, and SO₂ addition is controlled. The result is a fresh, balanced Toscana IGT Rosso with fruity aromas and delicate spices, ready to drink but able to evolve in the following months.

Tasting Notes and Pairing

Color: lively ruby red with violet reflections.
Nose: fruity aromas of cherry and raspberry, light floral notes, and delicate spice hints.
Palate: soft tannins, balanced acidity, harmonious and pleasant finish.
Il Bossolotto 2022 pairs perfectly with light red meats, pasta with ragù, semi-aged cheeses, and traditional Tuscan dishes. Serve at 16–18 °C in large glasses to enhance aromas and structure.

Technical Sheet

• Appellation: Toscana IGT Rosso

• Grapes: Sangiovese and other varieties

• Vintage: 2022

• Harvest: manual

• Vinification: 15% whole clusters in barriques

• Aging: 12 months used barriques, 5–6 months steel, 2 months bottle

• Production: 3,400 bottles

• SO₂ added: controlled

• Serving temperature: 16–18 °C

• Aging potential: 3–5 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.