Malgiacca I I.G.T. Toscana Tingolli 2023 I Tuscany Wine
Malgiacca I I.G.T. Toscana Tingolli 2023 I Tuscany Wine

Malgiacca, I.G.T. Toscana, Tingolli, 2023

£33.00
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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.

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.

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.

Grape variety : Field blend Vermentino, Trebbiano, Malvasia, Colombana, Grechetto, Viognier. Several tries during harvest based on the maturity level of the grapes Terroir: Pre-glacial lake on hill side Average Age of Vines: 35 years Plots : Tingolli (Meaning “Bocca Lupo” in local dialect - good luck) Orientation : South/South West Vinification: 1/3 macerated 2 months in gres amphora, 1/3 macerated 15 days in cement, 1/3 fermented in wood barrique, no maceration Ageing: 9 month ageing in amphora, wood and cement. Bottled summer 2024 with 1 extra year ageing in bottle Alcohol: 13%