The Carlo Tanganelli winery is located in Castiglion Fiorentino, a town that carries on much of Tuscany's agricultural history. 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 studies by 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 beginning of the last century, but the company bears the name of Carlo Tanganelli, the one who gave a philosophical and entrepreneurial turning point to this winemaking reality in the Val di Chiana. Initially, together with Ettore Falvo (Avignonesi) and other protagonists in the sector, he supported the development of the cooperative winery in Cortona, without ever abandoning his own winemaking; until the end of the nineties when its 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 which is now almost extinct in Val di Chiana. Today, we find his son Marco at the helm who, after having upset his life plans by abandoning his career outside the countryside, has decided to return home and take up the baton. Marco has created 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 the agronomist Ruggero Mazzilli (already a consultant for wineries such as Gaja). The idea has always been that of a very respectful agricultural approach towards the environment aimed at enhancing the peculiarities of the territory, never using chemistry 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 clarification or filtration and the minimal use of sulfur dioxide are the cornerstones of Marco's production thinking.
 In addition to macerated Trebbiano, the Carlo Tanganelli winery also produces red wines predominantly Sangiovese and other red grape varieties. The best Sangiovese comes from sapling vineyards placed 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 went into choosing the most suitable varieties and clones for each individual plot. To date, with the takeover of Marco's sons, the mission remains the same: to produce unique and non-standardized wines with respect for nature.