Fattoria La Maliosa
ファットリア・ラ・マリオーザ
Pioneering biodynamic-certified natural wines from Maremma's volcanic hills since 2010.
Fattoria La Maliosa is a pioneering organic and biodynamic-certified estate near Saturnia, in the Maremma hills of southern Tuscany. Founded in 2009 by entrepreneur Antonella Manuli, the roughly 170-hectare farm has held organic certification since 2010 and produces natural wines without added sulfites, alongside extra virgin olive oil and honey. Viticulture and winemaking follow the patented 'Metodo Corino', developed with agronomist Lorenzo Corino, a regenerative, plant-based system built on soil health, biodiversity, and minimal intervention. The estate works exclusively with native Maremma varieties such as Ciliegiolo, Sangiovese and Procanico, producing wines like Saturnia Rosso, Saturnia Bianco (orange) and Tarconte that have won recognition at international natural wine competitions.
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Who Is This For?
Ideal for natural wine enthusiasts and eco-conscious drinkers seeking additive-free wines made with regenerative, low-intervention farming and a strong sense of Maremma terroir.
Frequently Asked Questions
- When was Fattoria La Maliosa founded and by whom?
- Fattoria La Maliosa was founded in 2009 by entrepreneur Antonella Manuli near Saturnia in the Maremma area of southern Tuscany.
- Is Fattoria La Maliosa organic and does it add sulfites to its wines?
- Yes, the estate has been certified organic since 2010 and produces natural wines without any added sulfites.
- What is the 'Metodo Corino' used at La Maliosa?
- The Metodo Corino is a patented regenerative farming method developed with agronomist Lorenzo Corino, similar in spirit to biodynamics but entirely plant-based, focused on soil health and biodiversity.
- What grape varieties does Fattoria La Maliosa work with?
- The estate uses native Maremma varieties, primarily Ciliegiolo, Sangiovese and Procanico, avoiding international grapes in favor of local biotypes.
- Do La Maliosa wines pair well with Japanese cuisine?
- Yes, their pure, vibrant-acidity natural wines pair very well with delicate dishes such as sashimi and vegetable tempura.