Vineyard Location :
The almost 160 hectares of Fattoria LaMaliosa are located in the hills of the Maremma Grossetana, a part of Tuscanythat shares its borders with Lazio and overlooks the Tyrrhenian Sea. It’slocated between the Fiora and Albegna Rivers in an area historically inhabitedby the Etruscans. Geologically, there are important differences in the farm’sland formation age, ranging from 10 million to 10,000 years ago. This can beseen in its present stratigraphic structures, sedimentation and mineralogicaland chemical concentrations. Its proximity to the coast creates a mildMediterranean climate, which is unlike the more continental climate of otherTuscan hilly areas.
Fattoria La Maliosa is a 160-hectare farmin the Maremma hills made up of arable lands, vineyards, olive trees andforests. It produces natural wines, extra virgin olive oil and honey.The farmhas held both organic and biodynamic certifications since 2010, reflecting acontinued commitment over time. It’s here that Antonella Manuli has implementeda project based on quality, beauty and environmental well being with completerespect for the territory and its originality.
Method Corino
The “Metodo Corino” (registered patent andregistered trademark by Lorenzo Corino and Antonella Manuli) is a set ofinnovative agronomic processes for the production of table and wine grapes. Themethod focuses on the vitality of the soil and the health of the environment,producers and consumers.
Taken together these activities contributeto the growth of the sector with values that are not limited to the productionof grapes and wine, but include the culture, lifestyle, landscape patrimony,longevity of the vineyard and asset value of the land, as well as a profitmargin for producers.
The “Metodo Corino” makes targeted andinnovative choices regarding the environmental conditions, vines and optimalcultivation techniques for vineyards that strongly wish to preserve the valueof places and landscapes. The grapes must come from a professional andsustainable management of the vineyard and must lean towards values ofqualitative excellence and nutritional goodness. Cultivation is sustainable ifit’s able to supply, with a certain regularity, products with a strongidentity, while respecting the territory of origin. This sustainabilityassessment is measured by at least two criteria: the biological quality of thesoil (SBQ) and the Carbon Footprint (LCA-assessment) of the farm and itsproducts. Furthermore, a vegetal-based cultivation cycle produced onsite is afundamental choice.
In the transition from grape to wine,fermentation must take place naturally with yeast and indigenous bacteria. Thesubsequent processing of the wine in the cellar must be carried out with humanexpertise in obtaining wine. This must be done without any additives or invasivetechnology or the use of any chemical or physical intervention capable ofmodifying the origin and/or natural evolution of the wine, which must find itsexclusive origin in the grape.
The GRAPE is the only component that shouldgive rise to the future wine. MAN is the craftsman and the architect of thevineyard and of wine as a wholesome and original product
In The Vineyard
The vineyard, about 320 m.a.s.L, was planted at the end of the 60's with a mix of Italian and historic Maremma grape varieties. In the section devoted to white grapes there's a prevalence of Procanico followed by Ansonica. The training system is espalier with mixed arched cane and spurred cordon pruning.
Soil and plant management are carried out according to the Metodo Corino, a totally vegetal-based biodynamic viticulture. Specific care is given to soil quality and vine-plant longevity, also by the use of hay mulching produced within the farm. The vines are tied to the espalier without topping and leaf activity is prolonged until late into the season.2017 was a vintage characterized by a great and prolonged drought in which less than 200 mm of rain fell In late winter, budding occurred early and was followed by significant frosts at the end of April L Summer started early and the high temperatures lasted more than go days reaching a maximum of over 40"C. Despite this, harvest was carried out as planned during the month of September.
The grape harvest is the fundamental moment in our wine making process and is achieved through a rigorous manual selection of the grapes.
In The Cellar
The grapes are destemmed and fermentation begins through natural local yeasts.During fermentation, only a regular punching down is carried out beginning from 60 hours after placing the must in the vats. Maceration continues for four weeks, then the wine is aged in wooden barrels for about 5-6 months. No intervention of any kind is carried out, nor are there any oenological additives.
The Wine
La Maliosa Uni is made from a selection of the best Procanico grapes and a small quantity of Ansonica grapes. The total sulphites value is less than 30 mg/litre. The alcohol content is 12,50%
Tasting Notes:
The colour is a pronounced yellow with ochre tendencies.
On the nose, sun-ripened fruits with ethereal floral notes, saffron and cumin.The tertiary aromas are complex and range from bark to incense, proposing, from time to time, surprising returns that are similar to honey and a warm summer's day.In the mouth, it's vibrant, loaded and structured. It expresses a refined tannic side that interact with the softness. The fruity and floral overtones remind of a summer field, full of aroma and energy. The sapidity is surprising and goes on to exalt the complexity.persistence and body, offering intense emotions. Light bitter note to finish.
Pairing suggestions:
Warm seafood appetizers; fresh egg pasta with game sauces, baked vegetable ratatouille, salami, fried fish and salted codfish, white and red meats, fatty, grilled or baked meats and medium-aged cheeses. A must-try with a mouthful of cantucci and zabaione when well oxygenated and with filled desserts in general
La Maliosa Uni is a living wine in constant evolution, We suggest you take the time to enjoy its transformations and combine it with all parts of the meal
Serving temperature: a few degrees lower than room temperature.
As no products of animal origin are used in the vineyard and in the cellar La Maliosa wines are also suitable for vegetarian and vegan diets
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