The Monteregio Di Massa Marittima DOC is a small wine production area just inland from the Tyrrhenian Sea and encircled by the larger Maremma Toscana DOC. Nearby are the Grosetto Metalliferous Hills, a vast architectural site whose iron rich soils impart the “terra rossa” in many of the vineyards. The DOC includes native vines such as Sangiovese, Trebbiano, Vermentino and Malvasia as well as Merlot, Cabernet Sauvignon, Syrah, Sauvignon Blanc, and Viognier.
Here we met the family who runs Podere Cigli, which produces both artisan wines and pastas. Originally winemakers in Alcama, Sicily, outside Palermo, the Cigli family moved to Tuscany’s Monteregio area after World War II to escape the hardscrabble post-war scenario in Sicily and start a new life. Today, the nine-hectare farm is run by the family’s third generation. Simone Cigli oversees winemaking, working with consulting enologist, Marci Stefanini.
Production is 30,000 bottles, all organic. A portion of the vineyards are on a hill with a view of the Castello di Pia dei Tolomei in the distance. Here you can clearly see the different soil types ranging from brown clay and argillae, to brick. The tasting room area is compact, like being in a family dining room. Our wine tasting was accompanied by selections of salumi, cheeses, olives, breads and slices of fresh cantaloupe.
Wines we tasted:
Vermentino 2025, Toscana Bianco IGT. Made in a lighter style with hints of Lemon spritz and ginestra, and slight salinity due to the vineyard proximity to the sea.
Roselvo Rosato Toscana Rosato IGT 2025. A pale rose made from 100% Pinot Nero. Four months in stainless steel tanks and 1 month in bottle prior to release. Very bright and intense fruit dominated by the scent of ripe strawberries.
Poggiocrocco 2024, Monterigio di Massa Marittima DOC, Blend of Sangiovese and Merlot Aged 8 months in concrete + 3 months in bottle. Wild strawberries and raspberries. Fresh and fruity with nice acidity.
Affè Riserva 2006 Vin Santo, Monterigio di Massa Marittima DOC. A blend of Malvasia and Trebbiano Toscano. aged in caratelli for a minimum of 48 months (riserva). Notes of chestnut, honey, dried apricots, and candied almonds. Just 1000 bottles made. This is that one wine we regret not purchasing.
Podere Cigli also grows heirloom wheat to produce ancient grains pastas in their on-site “pastificio”
Podere Cigli also produces pastas from grains grown and milled at the property, which are available for purchase onsite and in local stores. They can be found in dishes at some local restaurants, as well. Podere Cigli does not offer an agroturismo at this time, but it makes a nice stop en-route to nearby seaside resorts.
Visit this winery: Azienda Agricola Toscana | Produzione Vino Toscana – Podere Cigli
Information on Tuscan Wine and Food Trails in this region can be found at these websites: