In Castiglion Fiorentino, a town that carries on much of the Tuscan agricultural history, stands the Carlo Tanganelli winery. Over the decades, the farm has established itself 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 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 artisans of the vineyard.

The Tanganelli family has been producing wine since the beginning of the last century, but the company bears the name of Carlo Tanganelli, the man who gave a philosophical and entrepreneurial twist to this winemaking reality of the Val di Chiana. Initially a supporter together with Ettore Falvo (Avignonesi) and other protagonists of the sector of the development of the social winery of Cortona, without ever abandoning his own winemaking; until the end of the 1990s when his wines were the first in the area to appear on foreign markets and to be produced according to the ancient Etruscan method of maceration with the skins. With particular attention to Trebbiano. In fact, Carlo is responsible for the preservation of this native vine, now almost extinct in Val di Chiana. Today, at the helm we find his son Marco who, after having turned his life plans upside down by abandoning his career outside the countryside, has 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. So in 2002, the real growth project began towards achieving the current quality standard, building a new cellar and working alongside agronomist Ruggero Mazzilli (already a consultant for cellars such as Gaja). The idea has always been that of an agricultural approach that is very respectful of the environment, aimed at enhancing the peculiarities of the territory, never using chemicals or synthetic products either in the vineyard or in the cellar. Their goal is, in fact, to create sincere and concrete wines, capable of reflecting the characteristics of a still intact 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 thinking.

In addition to the macerated Trebbiano, the Carlo Tanganelli winery also produces red wines with a prevalence of Sangiovese and other red grape blends. The best Sangiovese comes from bush-trained vineyards at over 600 meters above sea level. In these places you 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 was behind the choice of the most suitable varieties and clones for each individual plot. Today, with the takeover of Marco’s children, the mission remains the same: to produce unique and non-standard wines in respect of nature.