Castiglion Fiorentino is a Tuscan village of ancient origin, first Etruscan, and then, after the Roman expansion, Latin. We are in the province of Arezzo, about ten kilometers north of Cortona, the homeland of the “Renaissance of Tuscan Syrah”.
Here the Tanganelli family has been growing wine for more than a century and, given the introduction, I suppose you imagine they grow Syrah.
Well, that’s not the case: when you started making wine 120 years ago, you can give yourself the luxury of following an independent path.
Today the winery is called Carlo Tanganelli, because it was Carlo who gave the entrepreneurial and, at the same time, ecological turn to the winery. Just think that his wines were the first in the area, produced with maceration on the skins in Etruscan style, to be exported around the world.
Since 2002 his son Marco Tanganelli has been running the family business, after completing the construction of a new winery. From an exquisitely productive point of view, Marco relies on the advice of the agronomist Ruggero Mazzilli (former consultant of the Gaja cellars), without losing sight of the ecological approach. Marco was, in fact, among the first to embrace the principles of sustainable and artisanal viticulture, and to enter VinNatur.
The winery has a total of 10 hectares of vineyards and, according to the University of Siena, the oldest clones of Malvasia, Trebbiano and Sangiovese in Tuscany would be planted there. Such a old vines have achieved a perfect balance that allows them to not need special attention.
Aware of this, Marco directs the natural cycle of the vine without forcing and, it seems almost useless to say, without any kind of chemical intervention. The context is also characterized by the presence of other aromatic plants such as myrtle, bitter almond and prickly pear.
The standard-bearer of the red wines of the winery is a pure Sangiovese, the Mammi, which owes its name to the homonymous foothills vineyard (580 mt. above to sea level), exposed to the South/ Southeast, on galestrose soil. Here are planted 9000 plants per hectare from which Marco gets 30 quintals, always per hectare, of grapes.
I turn for a moment to everyone who knows wines produced from vineyards with this density and yield: how much do they cost on average?
Because in this case we are talking about a wine without any smudging (I’ll talk about it later) with a price between 25 and 35 euros!
Returning to us, after the harvest, strictly manual, to select the very few bunches in perfect condition, these are sent to the winery. Here the grapes are destemmed and pressed, before fermenting spontaneously and macerating for 3 weeks, at 28-30 °C. Malolactic fermentation takes place in 7.5hl barrels, where the wine ages for two years, before bottling without clarification or filtration.
The 2018 vintage has shown itself in splendid shape, and has accompanied a sumptuous platter of charcuteries, bought by a producer recently discovered, on which I maintain the confidentiality because I fear that, if they knew in too many, he would look for large numbers in spite of the high quality craftsmanship that today is able to express.
Once in the glass, the wine revealed a ruby of medium intensity, so sparkling to send me into rapture at the sight.
The aromas revealed a disarming freshness: wild strawberry, Ravenna cherry, Rosa Thea, Kumquat, and then lavender, pot pourri, cowhide leather and blond chopped tobacco, with final echoes of white incense, 75% cocoa and fungal undergrowth.
The palate swept away all the perplexities that could give the alcohol content on the label (14.5%), thanks to a one-two brought with surgical rapidity from citrus acidity and a lash of mineral flavor. Undeniably everything has taken on greater definition thanks to the glyceric softness and a truly velvety tannins.
The closure saw the return of spices and fresh red fruit, a combination remained planted at the bottom of the palate, with no intention of moving for an incredibly long time.
VUOI CONTATARMI? CLICK HERE!