Region: Umbria, Italy
Cantina Margò is Carlo Tabarrini’s dream come true. As a child, he loved the vineyard and watched his father and grandfather make wine. In 2008 he took on 5 hectares in the town of Sant'Enea (Umbria) and, using natural and biodynamic practices, began to improve a product that seemed to have extraordinary potential. This careful work has given him the reputation of one of the most prestigious natural winemakers in the inland region of Umbria.
Cantina Margò Rosato comes from vineyards between 25 and 45 years old, planted in limestone and clay soils. Machinery is used as little as possible and no pesticides or chemicals are used. Instead, he uses biodynamic preparations made with manure and herbs and works in line with the astronomical calendar. The harvest is carried out manually.
In the winery, the Cantina Margò Rosato grape is destemmed to keep the berry intact. Fermentation begins spontaneously with native yeasts in stainless steel tanks, and the temperature is not controlled. During the fermentation process, pumping over happens 3 times a day. It then ages for 2 months, half in stainless steel tanks and the other half in barrels. It is bottled without filtering or clarifying.