The winery is located in the municipality of Manciano (Grosseto province) 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. The farm has been managed by agronomist and researcher Lorenzo Corino since 2013. The property extends over 160 hectares, where, in addition to viticulture, the production of extra virgin olive oil and honey. It is managed as an agronomic project according to the principles of sustainable management. Since 2010, La Maliosa has been certified as an organic and biodynamic farm according to QC Certificazione.
The vineyards cover 3.5 hectares of vines 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 with as little intervention as possible applies. The daily soil care prevents erosion and compaction, and by means of cover crop and mulching promote nutrient formation and biodiversity.
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 a four-week maceration, the wines mature in wooden barrels for 5 to 16 months. The use of sulphur is avoided. There are three Toscana IGT wines: La Maliosa Rosso, La Maliosa Bianco and La Maliosa Tarconte. About 8,000 bottles of wine are produced annually. The winery is a member of the Free Winegrowers of Italy (FIVI).