Il Risveglio 2023

Overview

Il Risveglio 2023 is an authentic Tuscan white wine, crafted from a traditional blend of Trebbiano and Malvasia grapes sourced from historic vineyards aged 45–50 years. Its name evokes rebirth and vitality, reflected in a wine that balances tradition and enological precision. Limited artisanal production ensures elegance, depth, and a strong sense of terroir, making it a refined and distinctive label.

Vineyard Philosophy

The grapes come from old vines with deep roots, which provide balance and concentration. Vineyard management is respectful of natural cycles, with fully manual harvesting to carefully select the best clusters. The age of the vines contributes aromatic complexity and structure, reinforcing the connection to Tuscan rural tradition.

Winemaking Approach

The winemaking process combines tradition and rigor: the grapes undergo a 48-hour maceration followed by whole-cluster pressing. Alcoholic fermentation occurs in used barriques, allowing the fruit to shine without being overwhelmed by oak. Aging is meticulous: 12 months in barriques and tonneaux, followed by 4 months in steel and 2 months in bottle, producing a balanced, structured, and long-lived wine.

Tasting Notes & Pairings

Color: bright golden yellow.
Nose: broad bouquet with notes of white flowers, ripe fruit, aromatic herbs, and subtle honeyed nuances.
Palate: fresh, sapid, and harmonious, with an enveloping texture and a long, mineral finish.
Pairs well with flavorful pasta dishes, baked fish, shellfish, soft cheeses, and traditional Tuscan vegetable or legume-based recipes.

Technical Sheet

• Denomination: Toscana IGT Bianco

• Vintage: 2023

• Grapes: Trebbiano and Malvasia

• Vineyard Age: 45–50 years

• Harvest: manual

• Vinification: 48-hour maceration, whole-cluster pressing, fermentation in used barriques

• Aging: 12 months in barriques and tonneaux, 4 months in steel, 2 months in bottle

• Production: 4,000 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.