Antonella Maluli founded the Fattoria La Maliosa with the aim of enhancing the territory of the hilly Maremma through a sustainable agricultural project. Its mission is to enhance the unique characteristics of the area’s pristine and healthy environment. La Maliosa represents for her not only wine and oil, but also the idea of a new agricultural world that respects nature and humanity. She has an entrepreneurial and professional background which also led her to work at the Terme di Saturnia Spa Resort, where she developed the idea of her sustainable project. In collaboration with the agronomist Lorenzo Corino, he has developed innovative agronomic techniques called the Corino Method and has participated in cultural dissemination and training projects in the field of natural viticulture and plant biodynamics.
The vineyards are located in the Pitigliano area, characterized by volcanic soils and sustainable agricultural practices. The vines are about 35 years old, are cultivated at an altitude of about 300 metres; the agronomic management follows the Corino Method, an approach based on plant practices to preserve the soil and plants.
The harvest is a crucial moment in the production of wines, characterized by a rigorous manual selection of the grapes. The grapes are then pressed and the fermentation takes place naturally with yeasts present in the environment. During fermentation, only periodic punching down is performed. The maceration of the grapes lasts three weeks, after which the wine ages in wooden barrels for about 8 months. In this process, no oenological interventions or additives are added, including sulphites (SO2).
Pronounced yellow color tending towards ochre. On the nose, aromas of ripe fruit, floral notes, saffron and cumin are perceived. The complex tertiary notes vary from bark to incense, with surprising returns close to honey and warm summer nature. In the mouth, the wine is vibrant, full and structured, with a balance between refined tannins and softness. The fruity and floral aromas recall the summer atmosphere, while the flavor accentuates the complexity, persistence and body, with a slight bitter note in the finish.
The recommended pairings include hot seafood appetizers, fresh egg pasta, fried fish, cod, meat (including red) and medium-aged cheeses. It can also be enjoyed with crumbled cantucci and zabaglione when it is well oxygenated, or with creamy desserts.