The winery is located in the municipality of Manciano (province of Grosseto) in the Maremma area in the south of the Italian region of Tuscany. It was founded in 2009 by Antonella Manuli, who had previously learned about and appreciated organic farming during her studies in California. Since 2013 the farm has been managed by the agronomist and researcher Lorenzo Corino. The estate extends over 160 hectares, where, in addition to viticulture, the production of extra virgin olive oil and honey takes place. It is managed as an agronomic project according to the principles of sustainable management. Since 2010 La Maliosa has been certified as a biological and biodynamic farm according to QC Certificazione.
The vineyards cover 3.5 hectares of vineyards planted with the red wine varieties Ciliegiolo and Sangiovese, and the white wine varieties Ansonica(Inzolia), Grechetto di Orvieto and Procanico(Trebbiano Toscano). As a special feature there are also wild vines growing on trees. Both in the vineyard and in the cellar, a non-invasive principle is applied with as few interventions as possible. Daily soil care prevents erosion and compaction and promotes nutrient formation and biodiversity through greening and mulching.
The grapes are harvested by hand. The organic wines are vinified without animal substances and meet vegetarian and vegan requirements. Fermentation takes place spontaneously with the vineyard's own yeasts. After four weeks of maceration the wines mature for 5 to 16 months in wooden barrels. The use of sulphur is avoided. There are the three Toscana IGT wines La Maliosa Rosso, La Maliosa Bianco and La Maliosa Tarconte. Around 8,000 bottles of wine are produced annually. The winery is a member of the Free Italian Vintners Association (FIVI).