Carlo Tanganelli ‘Rude’ Toscana Rosso 2019
Location: Italy, Tuscany
Winemaker: Marco Tanganelli
Grapes: Sangiovese
Winemaking: Alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfites
From the importer SelectioNaturel: ‘Rude’ was developed in conversation with his good friend and fellow winemaker Arnaldo Rossi. This is Arnaldo’s notion of fermenting Sangiovese in alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfite, Marco decided to call the wine ‘Rude’ because this wine is more of a wild character!
Hidden on the outskirts of Castiglion Fiorentino, in the eastern corner of Tuscany is the tiny farm of Marco Tanganelli. Marco is first and foremost an agriculturalist, garnering a regional reputation as the best source of advice when it comes to tending vines. Carlo Tanganelli, Marco's father, established an agricultural nursery over 40 years ago in order to preserve and propagate the local grape, olive and orchard varieties. The Tanganelli family always made wine, mostly for themselves and locals but didn't start to bottle and sell their wine until the late 90's.
Today Marco farms some 5 hectares of very old trebbiano, malvasia and sangiovese vines, with some new plantings being made in the past few years on some high altitude terraces far above the village. Marco's wines are made in the mold of the old-school Tuscan peasant style wines, yet they show the care and skill of a true craftsman. Natural fermentations, long elevage and zero or minimal sulfur are paramount methods of Tanganelli.
Two of the white wines, Anatrino and Anatraso both come from one very old vineyard that's about 3 hectares in size. It is believed, both by Marco and the University of Siena, that these are the oldest parcels of trebbiano and malvasia in Tuscany; many vines are nearly 110 years old and the entire plot has never been touched by chemicals or pesticides...a rare find anywhere in Tuscany or Italy for that matter.
‘Cibreo’ is 100% Sangiovese. Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.
Location: Italy, Tuscany
Winemaker: Marco Tanganelli
Grapes: Sangiovese
Winemaking: Alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfites
From the importer SelectioNaturel: ‘Rude’ was developed in conversation with his good friend and fellow winemaker Arnaldo Rossi. This is Arnaldo’s notion of fermenting Sangiovese in alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfite, Marco decided to call the wine ‘Rude’ because this wine is more of a wild character!
Hidden on the outskirts of Castiglion Fiorentino, in the eastern corner of Tuscany is the tiny farm of Marco Tanganelli. Marco is first and foremost an agriculturalist, garnering a regional reputation as the best source of advice when it comes to tending vines. Carlo Tanganelli, Marco's father, established an agricultural nursery over 40 years ago in order to preserve and propagate the local grape, olive and orchard varieties. The Tanganelli family always made wine, mostly for themselves and locals but didn't start to bottle and sell their wine until the late 90's.
Today Marco farms some 5 hectares of very old trebbiano, malvasia and sangiovese vines, with some new plantings being made in the past few years on some high altitude terraces far above the village. Marco's wines are made in the mold of the old-school Tuscan peasant style wines, yet they show the care and skill of a true craftsman. Natural fermentations, long elevage and zero or minimal sulfur are paramount methods of Tanganelli.
Two of the white wines, Anatrino and Anatraso both come from one very old vineyard that's about 3 hectares in size. It is believed, both by Marco and the University of Siena, that these are the oldest parcels of trebbiano and malvasia in Tuscany; many vines are nearly 110 years old and the entire plot has never been touched by chemicals or pesticides...a rare find anywhere in Tuscany or Italy for that matter.
‘Cibreo’ is 100% Sangiovese. Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.
Location: Italy, Tuscany
Winemaker: Marco Tanganelli
Grapes: Sangiovese
Winemaking: Alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfites
From the importer SelectioNaturel: ‘Rude’ was developed in conversation with his good friend and fellow winemaker Arnaldo Rossi. This is Arnaldo’s notion of fermenting Sangiovese in alternating layers of whole-cluster and destemmed fruit, a Tuscan riff on carbonic methods like a cake or ‘torta.’ 5 day maceration and fermentation in oak, Aged in steel and bottled without added sulfite, Marco decided to call the wine ‘Rude’ because this wine is more of a wild character!
Hidden on the outskirts of Castiglion Fiorentino, in the eastern corner of Tuscany is the tiny farm of Marco Tanganelli. Marco is first and foremost an agriculturalist, garnering a regional reputation as the best source of advice when it comes to tending vines. Carlo Tanganelli, Marco's father, established an agricultural nursery over 40 years ago in order to preserve and propagate the local grape, olive and orchard varieties. The Tanganelli family always made wine, mostly for themselves and locals but didn't start to bottle and sell their wine until the late 90's.
Today Marco farms some 5 hectares of very old trebbiano, malvasia and sangiovese vines, with some new plantings being made in the past few years on some high altitude terraces far above the village. Marco's wines are made in the mold of the old-school Tuscan peasant style wines, yet they show the care and skill of a true craftsman. Natural fermentations, long elevage and zero or minimal sulfur are paramount methods of Tanganelli.
Two of the white wines, Anatrino and Anatraso both come from one very old vineyard that's about 3 hectares in size. It is believed, both by Marco and the University of Siena, that these are the oldest parcels of trebbiano and malvasia in Tuscany; many vines are nearly 110 years old and the entire plot has never been touched by chemicals or pesticides...a rare find anywhere in Tuscany or Italy for that matter.
‘Cibreo’ is 100% Sangiovese. Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.