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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 მცირე 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.
Appellation: Indicazione Geografica Tipica Toscana Grape variety : Field Blend: Sangiovese, Canaiolo, Ciliegiolo, Syrah, Montepulciano Vineyard/Plot: Grifo, Erta, Buca, Renzo, Rugiagli, , Bassani (only vineyard in the whole property to have only 50% field blend) Vineyard Surface Area: 12 ha Average age of Vines: 30 years Terroir : Pre-glacial lake sediment & clay & alluvial soils Exposition: South, South East Altitude: 200m Bottles Produced: 12,000 Natural Yeast: Yes Winemaking: No mechanic use. Picked in small crates, destemmed by hand, foot treading in Flex Tanks. 12 to 20 days of maceration in Flex Tanks Ageing: Ageing in barrels & cement. Fining/filtration: No Vegan: Yes SO2: 57mg/l Alcohol: 13% Acidity: 6 g/l Residual Sugar: 0 g/l Volatile Acidiry: 0.88 g/l
