Trebbiano Toscano. Direct Press. Aged in stainless steel.

100% Trebbiano Toscano. Hand-harvested in October. Spontaneous fermentation with 4 days skin contact. 7 months in stainless steel.

90% old vine Trebbiano Toscano, 10% old vine Malvasia del Chianti. Spontaneous fermentation with 3 weeks skin contact. Aged in tonneau for 18 months.

100% Sangiovese from “Mammi” - a southeast facing vineyard at 1800ft w/clay and galestro soils. Spontaneous fermentation with 24hrs maceration. Aging in stainless steel. No filtering or fining and minimal added sulfur, as necessary.
The name “Galilejo” is a double reference to the Tanganelli household’s favorite band, Queen, (and Bohemian R’s famous acapella section), and as a tribute to Galileo Galilei, the famous astronomer, who came from Tuscany.

‘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!

100% Sangiovese. Spontaneous fermenation with 25 days skin maceration. Aged partly in stainless steel, and partly in barrel for one year.

85% Merlot, 15% Sangiovese. Spontaneous fermentation. Lots are aged separately with the Merlot given 12 months in used barriques and the Sangiovese 18 months in 10hl botti grandi. No filtering or fining and minimal sulfur additions as necessary.

85% Sangiovese, 10% Malvasia Nera, and 5% Colorino from “Mammi” vineyard. Spontaneous fermentation with three weeks maceration. Aging in stainless steel. No filtering or fining, and minimal sulfur added as necessary.
If you’ve had the remarkable powerhouse cuvèe “Mammi”, you’ve at least tasted how insanely special the Mammi vineyard is. The “Pianelli di Mammi” is sort of a junior version, made for earlier drinking. A gateway drug to the greatness of this place.

100% Sangiovese from Mammi vineyard. 40-45 days skin maceration followed by long aging in Botti Grandi, then a year in bottle. Only produced in excellent vintages.