L’Affacciatoio 2023 Giacomo Baraldo

L’AFFACCIATOIO 2023

Overview

L’Affacciatoio 2023 is an elegant and refined white wine, crafted entirely from Chardonnay grapes grown in the vineyard of the same name, located on the western slopes of Monte Cetona in Tuscany. The altitude and soil composition provide freshness, structure, and aromatic complexity. Produced in small quantities with artisanal care, it fully expresses the identity of its terroir and the purity of the varietal.

Vineyard Philosophy

The vineyard stands on clay-loam soils rich in stones and limestone, which impart minerality and tension to the wine. Vineyard management is respectful of nature, with mostly manual work and hand harvesting to ensure the careful selection of the finest clusters. This approach reflects a philosophy based on respect for the land and the search for natural balance between plant and environment.

Winemaking Approach

In the cellar, fermentation takes place in used barriques and tonneaux, a deliberate choice to preserve the purity of Chardonnay without masking it with excessive oak. The wine then follows a precise aging process: 12 months in wood, 6 months in stainless steel, and 2 months in bottle. This combination enhances elegance, balance, and longevity, highlighting the varietal’s natural expression.

Tasting Notes & Pairings

Color: bright straw yellow with golden highlights.
Nose: floral and fruity notes with citrus, ripe apple, and subtle mineral hints.
Palate: fresh, sapid, and well-structured, with a long and harmonious finish.
Excellent with structured fish dishes, shellfish, seafood risotto, delicate white meats, and soft or fresh cheeses.

Technical Sheet

• Denomination: Toscana IGT Bianco

• Vintage: 2023

• Grape Variety: 100% Chardonnay

• Vineyard: L’Affacciatoio

• Soil: clay-loam with stones and limestone

• Harvest: manual

• Vinification: fermentation in used barriques and tonneaux

• Aging: 12 months in wood, 6 months in steel, 2 months in bottle

• Production: 1,800 bottles

• Serving Temperature: 10–12 °C

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.