The Tanganelli winery presents the ‘Cibreo’, a bottle immediate and with excellent taste balance. We are in the southeast of Tuscany, between Arezzo and Cortona, a place with a long winemaking tradition dating back to Etruscan times. With a view to sustainability and safeguarding this bucolic territory, Marco Tanganelli, who is now at the helm of the estate, cultivates following the practices of organic farming, without the use of any synthetic chemical products. The name of this label, which derives from the homonymous Florentine recipe based on chicken offal, aims to highlight its spontaneous and accessible character, making it a simple wine suitable for everyday life. The ‘Cibreo’ Carlo Tanganelli comes 70% from Sangiovese grapes, to which 30% of Merlot and Malvasia Nera is added. The vineyards are partly located in the plain and partly on the hills, on sandy and clayey soils, and are managed according to organic farming practices. Fermentation takes place in steel thanks to the sole intervention of indigenous yeasts, with complete malolactic fermentation. The maturation continues in steel tanks for about 10 months.malolactic fermentation. The maturation continues in steel tanks for about 10 months. To the eye, the ‘Cibreo’ by Carlo Tanganelli expresses an intense cherry red color. Immediate yet complete is the aromatic profile, with notes of small red fruits, such as raspberry and cherry, enriched by earthy, fungal, and underbrush scents. The sip is balanced and with good persistence, characterized by young tannins. A daily and convivial red wine that, as the name itself suggests, pairs wonderfully with cibreo, or in any case with preparations based on offal. Also to be tried with assorted cold cuts platters.