Malgiacca
Malgiacca is a small biodynamic estate in the hills northeast of Lucca, a lesser known but historic corner of Tuscany near the Tyrrhenian coast. Founded in 2017 by a group of friends led by Saverio Petrilli, the project centres on restoring abandoned vineyards and expressing the identity of the Lucchesi Hills.
Saverio has worked in the area since the 1990s, moving from conventional to organic farming before embracing biodynamics in 2001. This transition was driven by observation rather than ideology: as vineyard health improved, the wines became more vibrant, expressive, and drinkable.
Today, Malgiacca farms around 12 hectares across small, scattered parcels in Gragnano. The vineyards are planted as field blends of traditional varieties such as Sangiovese, Canaiolo, Ciliegiolo, and Malvasia Nera, alongside smaller amounts of Merlot, Syrah, Montepulciano, and Barbera. This biodiversity, rooted in historic farming practices, is central to the character of the wines.
Farming is fully biodynamic, with no synthetic inputs. In the cellar, intervention is minimal: hand harvesting, spontaneous fermentations, no additives, and only a small amount of sulphur after malolactic fermentation. A mix of vessels—steel, concrete, old barriques, and amphorae—is used depending on the wine.
The wines offer a distinct expression of coastal Tuscany—fresh, textural, and balanced, with moderate alcohol and strong drinkability. They sit between classic and natural styles, prioritising clarity of terroir over power.
Malgiacca’s range reflects this philosophy: precise and saline whites, vibrant and approachable reds, and wines that consistently favour energy, nuance, and versatility at the table.
The Wines
A distinctive field-blend white from Tuscany, Malgiacca Bianco 2024 combines Vermentino, Malvasia, Trebbiano, Greccetto, and Colombana from vineyards rooted in ancient pre-glacial lake and alluvial soils. Sourced from multiple south- and southeast-facing parcels between 150 and 200 metres altitude, the wine reflects both Mediterranean ripeness and mineral freshness.
Hand-harvested in small crates and pressed directly, the wine undergoes spontaneous fermentation with indigenous yeasts in stainless steel, followed by full malolactic fermentation and six months ageing on fine lees in tank. The ageing preserves clarity and tension while enhancing texture and dry extract.
The 2024 is taut, grippy, and intensely mineral, with a palate driven more by structure and extract than overt fruit. Subtle citrus peel, wild herbs, almond skin, and saline notes unfold through a precise, textural frame. Despite its firmness and phenolic grip, the wine remains pure and finely balanced, finishing long, savoury, and refreshingly dry. A characterful Tuscan bianco with depth, energy, and strong gastronomic appeal.
Whites
Produced from a complex field blend of Vermentino, Trebbiano, Malvasia, Colombana, Grechetto, and Viognier, Tingolli is a deeply individual wine from a 1.6-hectare hillside vineyard planted on ancient pre-glacial lake soils at 200 metres altitude. The name “Tingolli,” meaning bocca lupo in local dialect.
The 2023 is vinified through three separate methods, each contributing a different structural element to the final blend: one-third undergoes two months of skin maceration in Grès amphora, one-third sees 15 days maceration in cement, and the remaining third is fermented in old barrique without maceration. All fermentations occur spontaneously with indigenous yeasts, followed by full malolactic conversion. The components are aged separately for nine months across amphora, cement, and wood before bottling in summer 2024, then rested for an additional year in bottle prior to release.
The result is a highly textural and layered white with notable grip, savoury depth, and mineral tension. Aromas of dried citrus peel, apricot skin, wild herbs, tea leaf and green olive brime lead into a structured palate shaped by fine tannins and saline acidity. Despite the complexity of élevage and skin contact, the wine retains remarkable purity and balance. A serious artisanal Tuscan bianco with strong ageing potential and a clear sense of place.
Reds
Dalìtro 2025 is a vibrant and convivial Tuscan field blend of Sangiovese, Canaiolo, and Ciliegiolo sourced from younger vineyards planted on alluvial soils of sand and clay at 150 metres altitude. Coming from the Grifo (Basso) and Fattoria parcels, the wine captures a fresh, easy-drinking expression of Tuscany while maintaining authenticity and character.
A relatively short (10 to 13 day) maceration is preserving the aromatic brightness and supple texture. Following spontaneous malolactic fermentation, the wine is aged predominantly in cement and stainless steel for six months, with multiple bottlings throughout the year to retain freshness and immediacy.
Pretty, floral, and highly approachable, the 2025 opens with notes of wild strawberry, red cherry, violet, and fresh herbs. The palate is juicy and energetic, with soft tannins, bright acidity, and a pure, crunchy fruit profile. Light and full of charm, Dalìtro is a easy drinking and expressive Tuscan red designed for sharing and conviviality.
Malgiacca Rosso 2022 is a refined and singular Tuscan field blend built around Sangiovese, complemented by Canaiolo, Ciliegiolo, Syrah, and Montepulciano. Drawn from multiple parcels across the estate — including Grifo, Erta, Buca, Renzo, Rugiagli, and Bassani — the wine reflects a mosaic of pre-glacial lake sediments, clay, and alluvial soils that bring both freshness and mineral complexity. The diversity of varieties and vineyard sites allows for tries harvesting, with each component picked individually at optimal maturity to preserve balance, expression, and natural resilience.
Harvested manually in small crates, the grapes are destemmed entirely by hand and fermented with indigenous yeasts in Flex tanks, without mechanical extraction. Macerations last between 12 and 20 days, with gentle foot treading used to achieve delicate infusion rather than forceful extraction. Following spontaneous malolactic fermentation, the wine is aged for 12 months in a combination of 228-litre barrels (only 2% new oak) and cement, before an extended additional two years ageing in cement to polish the tannic structure and preserve purity.
The 2022 is pure, saline, and finely detailed, combining aromatic elegance with structural precision. Bright red cherry, crushed raspberry, dried flowers, blood orange, and subtle spice unfold. The palate is delicate, with silky tannins, vibrant freshness, and a distinctive saline edge that carries through the long, poised finish. Classy and understated, Malgiacca Rosso expresses both the complexity of the field blend and the transparency of its terroir with remarkable finesse.
Madrigali 2022 is a single-varietal Sangiovese produced from a massale-selection of vines planted in 1999 across the Madrigali and Quercia parcels. Situated at 250 metres altitude on south-facing slopes of calcareous marl and clay, the site delivers both structure and aromatic finesse, shaping a wine of purity and strong identity.
Harvested manually in small crates, the grapes are fully destemmed by hand and fermented with indigenous yeasts in Flex tanks. Extraction is managed gently through foot treading, with macerations lasting between 15 and 20 days. After fermentation, the wine is basket-pressed slowly and delicately to avoid excessive extraction. Following spontaneous malolactic fermentation, the wine is aged exclusively in stainless steel for two and a half years, followed by six months resting in bottle before release. A choice of ageing that emphasises transparency, purity of fruit, and mineral definition over oak influence.
The 2022 is pure, focused, restrained, offering aromas of sour cherry, crushed raspberry, dried rose, blood orange, and subtle earth tones. The palate is linear and energetic, with firm but refined tannins giving a grippy mineral backbone supported by vibrancy and tension. Elegant yet structured, the wine finishes long, savoury, and saline, revealing a distinctly unadorned and terroir-driven expression of Sangiovese.