Maremma
マレンマ
Tuscany's rising 'Wild West' — bold, modern wines from coast to volcano.
About Maremma
- Producers listed
- 12
- Appellations
- 7 areas
Maremma is a dynamic and rapidly evolving wine region in southwestern Tuscany, centered on the province of Grosseto and stretching from the Tyrrhenian coastline inland toward the slopes of Monte Amiata, an old dormant volcano. Often nicknamed the 'Wild West' of Tuscany for its untamed landscapes and pioneering winemaking spirit, the region benefits from a warm Mediterranean climate with hot, dry summers tempered by cooling sea breezes and cool nights that preserve acidity. Soils vary widely: sandy and alluvial deposits along the coast, clay and calcareous marls in the uplands, and volcanic tuff and basalt near Monte Amiata that lend a distinct mineral character. Promoted from IGT to DOC status in 2011, Maremma Toscana permits a broad range of styles — from Bordeaux blends and Sangiovese-based reds to crisp Vermentino whites — and has become an experimental playground for producers reviving native varieties like Ciliegiolo and Pugnitello alongside international grapes.
Best for
Wine enthusiasts seeking modern, bold Tuscan reds and whites, and those who enjoy exploring emerging, experimental wine regions.
Food Pairings
Grilled meats, wild boar ragu, aged pecorino cheese, and fresh Tyrrhenian seafood dishes; the mineral-driven Vermentino whites also suit grilled fish and shellfish.
Producers
アンペレイア
Ampeleia
Located in the hills of Roccatederighi in Northern Maremma, Ampeleia is a visionary project founded in 2002 by Elisabetta Foradori, Thomas Widmann, and Giovanni Podini. The estate focuses on expressing the unique terroir of the Maremma through biodynamic farming and minimal intervention winemaking. By cultivating a diverse range of Mediterranean varieties, including Alicante Bouschet, Carignano, and Sangiovese, they produce wines that are vibrant, expressive, and deeply connected to the land. The winery emphasizes harmony with nature, avoiding synthetic chemicals and allowing the grapes to speak for themselves.
Explore →
www.ampeleia.it/カンティーナ・ラ・セルヴァ
Cantina La Selva
Founded in 1980 by Karl Egger, an organic-farming pioneer who emigrated from Munich to southern Tuscany, Cantina La Selva is one of Italy's earliest certified organic wine estates. The 850-hectare property near Magliano in Toscana, in the heart of the Maremma, was the first company outside Germany to be certified by Naturland (1984) and is also ICEA-certified. About 35 hectares are under vine, yielding roughly 200,000 bottles a year, mostly red. Wines are made from native varieties such as Sangiovese, Ciliegiolo, Vermentino, Malvasia Nera, Pugnitello, and Ansonica, aged in a modern, largely underground cellar built in 2000. The estate's organic philosophy extends beyond wine to vegetables, fruit, and olive oil, reflecting a 'nothing taken away, nothing added' approach to farming and winemaking.
Explore →
www.laselva.wine/en
Appellations
Smaller wine areas within Maremma.
Frequently Asked Questions
- What is the main grape variety in Maremma?
- Sangiovese is the primary red grape, but international varieties like Cabernet Sauvignon, Merlot, and Syrah, as well as Vermentino for whites, are widely planted.
- Is Maremma wine different from Chianti?
- Yes, Maremma wines generally exhibit a warmer, more Mediterranean character with riper fruit profiles, thanks to coastal influence and volcanic soils, compared to the more traditional, acidity-driven style of Chianti further north.
- When was Maremma promoted to DOC status?
- In 2011, Maremma Toscana was elevated from IGT to DOC status, reflecting the region's rapidly growing reputation for quality, terroir-driven wine production.
- What makes Maremma's soils distinctive?
- Maremma's terroir varies from sandy, alluvial soils along the coast to clay and calcareous marls inland, with volcanic tuff and basalt near Monte Amiata adding a distinct mineral character to the wines.