Tanganelli Carlo
In Castiglion Fiorentino, a town that carries forward much of Tuscany's agricultural history, the wine reality of Carlo Tanganelli arises. The agricultural company has established itself over the decades as one of the greatest interpreters of Trebbiano Toscano, thanks to the presence of vines with clones over 110 years old (the oldest in the entire region according to studies from the University of Siena). Furthermore, it was among the first Italian wineries to embrace the principles of sustainable and artisanal viticulture and to join VinNatur, one of the most important associations that brings together only vineyard artisans.
The Tanganelli family has been producing wine since the early last century, but the company bears the name of Carlo Tanganelli, the one who gave a philosophical and entrepreneurial twist to this winemaking reality of the Val di Chiana. Initially a proponent along with Ettore Falvo (Avignonesi) and other industry leaders in the development of the social winery of Cortona, without ever abandoning his own winemaking; until the late nineties when his wineswere the first in the area to approach foreign markets and to be produced according to the ancient Etruscan method of maceration with the skins. With particular regard to Trebbiano. Carlo is indeed responsible for the preservation of this native grape variety, now almost extinct in Val di Chiana. Today, at the helm, we find his son Marco who, after overturning his life plans by abandoning his career outside the countryside, decided to return home and take up the baton. Marco has built an extraordinary reputation as a farmer and has become a great source of advice when it comes to vine care. Thus, since 2002, the true growth project aimed at achieving the current quality standard has begun, building a new winery and working alongside agronomist Ruggero Mazzilli (already a consultant for wineries like Gaja). The idea has always been one of a very respectful agricultural approach towards the environment aimed at enhancing the peculiarities of the territory, never making use of chemicals or synthetic products either in the vineyard or in winery. Their goal is indeed to create sincere and concrete wines, capable of reflecting the characteristics of an untouched terroir. The long fermentations with indigenous yeasts, the macerations on the skins, the absence of invasive processes such as clarifications or filtrations, and the minimal use of sulfur are the cornerstones of Marco's production philosophy.
In addition to the macerated Trebbiano, the Carlo Tanganelli winery also produces red wines predominantly made from Sangiovese and other red grape blends. The best Sangiovese comes from vineyards cultivated as bush vines at over 600 meters above sea level. In these places, one can incredibly find the typical essences of the Tuscan coast, such as: bitter almond, prickly pear, and myrtle. Each vineyard is able to express a unique character, thanks to the research that has gone into selecting the most suitable varieties and clones for each single parcel. Today, with the involvement of Marco's children, the mission remains the same: to produce unique and non-homologated wines in respect of nature.
In Castiglion Fiorentino, a town that carries forward much of Tuscany's agricultural history, the wine reality of Carlo Tanganelli arises. The agricultural company has established itself over the decades as one of the greatest interpreters of Trebbiano Toscano, thanks to the presence of vines with clones over 110 years old (the oldest in the entire region according to studies from the University of Siena). Furthermore, it was among the first Italian wineries to embrace the principles of sustainable and artisanal viticulture and to join VinNatur, one of the most important associations that brings together only vineyard artisans.
The Tanganelli family has been producing wine since the early last century, but the company bears the name of Carlo Tanganelli, the one who gave a philosophical and entrepreneurial twist to this winemaking reality of the Val di Chiana. Initially a proponent along with Ettore Falvo (Avignonesi) and other industry leaders in the development of the social winery of Cortona, without ever abandoning his own winemaking; until the late nineties when his wineswere the first in the area to approach foreign markets and to be produced according to the ancient Etruscan method of maceration with the skins. With particular regard to Trebbiano. Carlo is indeed responsible for the preservation of this native grape variety, now almost extinct in Val di Chiana. Today, at the helm, we find his son Marco who, after overturning his life plans by abandoning his career outside the countryside, decided to return home and take up the baton. Marco has built an extraordinary reputation as a farmer and has become a great source of advice when it comes to vine care. Thus, since 2002, the true growth project aimed at achieving the current quality standard has begun, building a new winery and working alongside agronomist Ruggero Mazzilli (already a consultant for wineries like Gaja). The idea has always been one of a very respectful agricultural approach towards the environment aimed at enhancing the peculiarities of the territory, never making use of chemicals or synthetic products either in the vineyard or in winery. Their goal is indeed to create sincere and concrete wines, capable of reflecting the characteristics of an untouched terroir. The long fermentations with indigenous yeasts, the macerations on the skins, the absence of invasive processes such as clarifications or filtrations, and the minimal use of sulfur are the cornerstones of Marco's production philosophy.
In addition to the macerated Trebbiano, the Carlo Tanganelli winery also produces red wines predominantly made from Sangiovese and other red grape blends. The best Sangiovese comes from vineyards cultivated as bush vines at over 600 meters above sea level. In these places, one can incredibly find the typical essences of the Tuscan coast, such as: bitter almond, prickly pear, and myrtle. Each vineyard is able to express a unique character, thanks to the research that has gone into selecting the most suitable varieties and clones for each single parcel. Today, with the involvement of Marco's children, the mission remains the same: to produce unique and non-homologated wines in respect of nature.
