Il Pergola 2019

Overview

Il Pergola 2019 is a Toscana IGT Bianco made from 100% Grechetto, of which about 20% is affected by noble rot. This distinctive feature gives the wine a unique and complex profile, with deep aromas and remarkable structure. The vineyards grow on clay soils rich in limestone and stones, enhancing freshness, minerality, and elegance. Production is extremely limited, with only 1,000 bottles, making it an exclusive white wine.

History of the wine

This label was created to showcase Grechetto in a rare and unusual expression, combining elegance and intensity. Manual harvesting ensures careful grape selection, especially of those affected by noble rot, which contribute notes of honey, candied fruit, and dried flowers. The 2019 vintage was marked by balanced weather conditions, allowing slow and complete ripening for grapes of outstanding aromatic concentration.

Vineyard philosophy

Work in the vineyard is carried out manually with great respect for natural cycles. Clay-limestone soils with stony presence produce wines of notable structure and longevity. The decision to include a portion of botrytized grapes reflects an artisanal and bold philosophy, aiming to give voice to the Tuscan terroir through a rare and authentic white wine.

Winemaking and aging

Il Pergola 2019 underwent 30 days of skin contact, enriching its aromatic profile and giving body and depth. The wine matured for 12 months in wood, followed by 6 months in steel tanks and 18 months in bottle, achieving balance and harmony. Clarification and filtration were minimal, while SO₂ was added in low and controlled quantities.

Tasting notes and pairings

Color: deep golden yellow with amber reflections.
Nose: complex and rich, with notes of honey, ripe fruit, candied citrus, dried flowers, and delicate spices.
Palate: full and enveloping, with mineral freshness and subtle sweetness from noble rot. The finish is long, persistent, and elegant.
Ideal with aged cheeses, elaborate fish dishes, white meats, or spicy cuisine. Also excellent as a meditation wine. Serve at 12–14 °C.

Technical Sheet

• Appellation: Toscana IGT Bianco

• Grapes: 100% Grechetto (20% noble rot)

• Vintage: 2019

• Harvest: manual

• Soil: clay with limestone and stones

• Vinification: 30 days of skin contact

• Aging: 12 months in wood, 6 months in steel, 18 months in bottle

• Production: 1,000 bottles

• Serving temperature: 12–14 °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.