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Cantina Margo

Carlo Tabarrini

Margo Fiero Bianco

Margo Fiero Bianco

100% Grechetto from 25-30 year old vines. 2 days of skin contact.

Margo Regio Bianco

Margo Regio Bianco

100% Trebbiano from 20-25 year old vines. 6 days of skin contact.

Margo Rosato

Margo Rosato

100% Sangiovese, harvested early. Macerated as whole berries for three days before gentle pressing into stainless tanks for fermentation. Aged in old barrels.

Margo Rosso

Margo Rosso

100% Sangiovese from 25-40 year old vines. Fermented in stainless steel and fiberglass, then aged 6 months in neutral oak.

About

Owner & winemaker: Carlo Tabarrini
Vineyards: 5.5ha (1ha estate-owned, 4.5ha rented)
Vineyard management: Certified organic
Soils: Clay, marl, sand, and chalk
Grapes grown: Sangiovese, Trebbiano, Grechetto
Annual production: 23,000 bottles

Quick facts:

  • Cantina Margo is a labor of love for Carlo: it began as a part-time project while he was working at a factory.
  • “I’m not looking for points, prizes, or recognition–I’m only seeking to make a wine according to my own sensibility and my own taste.” – Carlo Tabarrini

In 2008, Carlo Tabarrini was tired of his factory job and decided to finally pursue his long-time dream of making wine. He rented a tiny 0.5ha vineyard parcel to farm, and thus Cantina Margo was born. In 2015, he was finally able to leave the factory for good, expanding the domaine to 3ha, and then 5.5ha in 2020.

There is a great deal of chalk in the soils of the Perugini hills, so the vines, when cared for in a respectful way, express a vibrant salty minerality. The most recently acquired vineyards are at 600m of elevation in a wild, wooded area that feels silent and untouched.

The vinification is simple: having chosen the perfect moment of ripeness, the grapes are partially destemmed and put directly into tanks without temperature control. Carlo tastes the fermenting must every day to decide when to press. The goal, for Carlo, is to¬†“perceive in the wine what I see and feel in the vineyard.”