Fattoria La Vialla’s products are authentic Tuscan delicacies. They are made by La Vialla, with ingredients that we grow and produce ourselves, using certified organic and biodynamic methods. The natural biodiversity of La Vialla’s land – between low ground and hillsides (from 250 to 650 m.a.s.l.), composed of vineyards, olive groves, vegetable fields, arable land, pastures, woods and areas where animals are raised – is reflected in the production of the vast assortment of typical, Tuscan gastronomic specialities. Below you can see an overview of the various categories.
Fattoria La Vialla produces its Chianti and I.G.T. red wines in the Tuscan hills around Castiglion Fibocchi, in the province of Arezzo, at an altitude of between 300 and 470 metres a.s.l. The land carefully cultivated according to organic and biodynamic methods, the loose “Galestro” soil, the exiguous production per grapevine (on average 4,000-6,500 kg per hectare) and the richness of the over 30 varieties of grapes, give fruits that are rich in anthocyanins, polyphenols and characteristic aromatic compounds, which enable the Sangiovese based red wines to express great complexity and longevity. The wines are guaranteed organic and biodynamic, produced in a closed cycle, with natural yeasts, light filtering or non-filtering, low sulphite content (50/70 mg/l) and ageing in selected wood. Oenologist Marco Cervellera.
The Fattoria’s Rosé – a rare guest in the land of great reds – is made with Montepulciano Cerasuolo grapes, grown in loose soil at 400 metres a.s.l. using organic and biodynamic methods. The result is an excellent, aromatic rosé. The wine is guaranteed organic and biodynamic, produced in a closed cycle, with natural yeasts, light filtering or non-filtering and low sulphite content.
Neither “mosto” (= grape must) nor “vino” (= wine)… Mostovino: the recipe and name are trademarks created by La Vialla. It contains 100% Sangiovese grapes. The result is “vinous” and aromatic, with a low alcohol content (on average 7% vol.) and no added sulphites.
Fattoria La Vialla produces its D.O.C. and I.G.T. white wines in the Tuscan hills around Castiglion Fibocchi, in the province of Arezzo, at an altitude of between 300 and 620 metres a.s.l. and a few also elsewhere. The Trebbiano, a historical Tuscan grape variety, is backed up and complemented by various other varieties, both autochthonous and non (Malvasia, Vernaccia, Vermentino, Verdicchio, Viognier, Chardonnay, Sauvignon, Pinot Grigio). The Fattoria’s white wines, fruit of years of experiments in the vineyards and wine cellar, are leaders in the “unfiltered” category. These wines are characterised by a strong, distinct aromatic bouquet and very low sulphite content, thanks to the abundant quantity of aromatic compounds and antioxidants preserved during the winemaking process.
Over 20 years ago Fattoria La Vialla adventured into the ebullient waters of “bubbly”, beginning with a Tuscan spumante – rather unusual at that time – made with its own organically and biodynamically cultivated grapes: Chardonnay, Trebbiano, Verdicchio, Pinot Nero. The passion for this “sparkling” category lead the family to experiment with other types, not just using the Charmat Method but also the Metodo “Ancestrale” (= Ancestral Method), a sort of Viallino Pét Nat (pétillant naturel), as well as some “unfiltered” ones. The Fattoria’s sparkling wines are guaranteed organic and biodynamic, they have a low sulphite content (58-85 mg/l) and some are unfiltered. They range from the sweet Zanzarato to “brut” and “extra brut” wines and, generally speaking, are dry.
The grapes for Fattoria La Vialla’s “Metodo Classico” wines (the Italian Méthode Traditionnelle or Champenoise) come from the Oltrepò Pavese area, where we grow Pinot Nero (and a few rows of Chardonnay), the undisputed king of that land, excellent home of sparkling wines and bubbly. The Méthode Traditionnelle is the most important and arduous method for making sparkling wine, but it gives exceptional results. It is characterised by extremely slow refermentation in the bottle and lengthy maturing of the wine in contact with the yeasts. It is the method used to make the world’s most famous champagnes. La Vialla’s “Metodo Classico” wines are guaranteed organic, they are dry (extra brut) with very fine perlage, Millesimati (= Millésimé), have a low sulphite content (70-86 mg/l) and one of them is also unfiltered. Ideal for a toast to celebrate special occasions, to accompany aperitifs or even an entire menu.
The Prince of Tuscan dessert wines – liquid “of saints” – which, for centuries, has traditionally been safeguarded in small oak and cherry wood barrels by both gentlemen and farmers of this land, ubiquitous gift of hospitality, the most famous of all dessert wines, Vin Santo. Fattoria La Vialla produces two D.O.C. Chianti “Riserva” types, going well beyond the production specifications – that are already strict – established in the procedural guidelines. The “classic” white version, from Malvasia and Trebbiano grapes, and the “Occhio di Pernice”, from red Sangiovese and white Malvasia grapes. Hand-picked, dried out for 3 months – only the “cream” of the must being used – and aged 4-5 years in Caratelli barrels.
Extra virgin olive oil is one of the few natural foods that are produced and preserved – without adding anything – simply by means of mechanical, cold pressing of a fruit: the olive. Fattoria La Vialla uses organic and biodynamic methods to safeguard and grow over 25,000 olive trees of typical Tuscan varieties: Leccino, Frantoio, Moraiolo and Raggiolo. Picking, selection, cold pressing and centrifugation are carried out within 24-48 hours; the hub of all these steps is the Fattoria’s “climate neutral” oil mill. The various types of oil are guaranteed organic and biodynamic. Production process, bottling and storage are carried out in an oxygen-free environment, in a closed cycle and without filtering.
Developed by Fattoria La Vialla in collaboration with international research bodies, OliPhenolia and OliPhenolia Bitter contain an extract of the vegetation water from organic and biodynamic olives. They are dietary supplements, natural sources of precious olive polyphenols, the most important of which is hydroxytyrosol (see www.oliphenolia.it)
Ingredients made with raw materials from biodynamic agriculture, produced at Fattoria La Vialla and Demeter certified, make up 90% of the Intensive Serum, 81% of the Olive Salve and over 65% of the Creams, Gels and Body Balsam. The other ingredients, not from agriculture, are permitted by Demeter standards. They do not contain preservatives (in accordance with the EC Regulation on cosmetic products) or colouring agents and they have skin-neutral pH.
All the products have obtained the highest certification from the Dermatest laboratories and the 5-star seal of excellence.
Antioxidant – Anti-inflammatory – Anti-germ – Regenerative (Anti-age)
Neutral skin pH – Clinically tested
Pecorino cheese is one of the stars of the Tuscan table, fresh or aged – according to taste – it’s used in numerous typical recipes. Made with 100% sheep’s milk, from La Vialla’s sheep, which graze freely in the Fattoria’s pastures (between 300 and 600 m.a.s.l.) and are raised with organic and biodynamic methods and guarantees. The sheep eat cereals produced by the Fattoria, and their manure is composted and reused – in a closed cycle – to fertilise the fields. The cheese is produced seasonally, after the lambs have been weaned, from November to August, with different ageing periods for the Gran Riserva (12, and 24 months).
“Children’s wine”, a precious, sweet nectar, full of protective and antioxidant substances, the freshly squeezed grape juice is produced with the Fattoria’s own grapes, grown using organic and biodynamic methods. The grapes are selected – just as they are for the “elder brothers”, the wines – pressed softly, kept unfiltered and pasteurised at a low temperature (approximately 70 °C) to preserve the aromas and beneficial properties. La Vialla’s grape juice doesn’t contain sulphites and is available in a still red and both white and red sparkling varieties.
The Fattoria’s gluten free products come from Viallino recipes, but they are prepared “elsewhere”, so that they are free from any trace of gluten (something that could not be guaranteed in our kitchen workshop). The main ingredient of the gluten free products is rice. Thanks to the experience of Sabina – wife of Antonio and a coeliac herself – we are able to work with an artisan mill that she recommended and is certified gluten free. The rice they grind is grown in Italy, it naturally comes from organic agriculture, like all the ingredients of these products. The flour is a mixture of common and wholegrain rice, and, together with other Gluten Free ingredients, it is used to make five Viallino products: Ciabattine, Fettuccine, Fusilli, Spaghetti and Cantucci.
Whether it's Red Wine Vinegar, Balsamic Vinegar, Aged Balsamic Vinegar or Balsamico Bianco – each of La Vialla’s vinegars are special. 100% organic-biodynamic and without added sulphites, the various types of vinegar can be used to dress salads and crudités, to marinate game, but also to add flavour to “sweet and sour” sauces.
La Vialla uses characteristic Tuscan recipes for its appetizers, which are prepared – according to the season – with vegetables grown in the vegetable patch using organic and biodynamic methods, and processed fresh in the Fattoria’s “sauce kitchen”. Asparagus, artichoke or bell pepper sauces, olives preserved in olive oil or brine, to be used with imagination on bruschettas and crostini, in focaccia or mixed with other vegetables. Production is artisanal, in small batches, with low temperature pasteurisation in order to preserve the aromatic and nutritional qualities of the freshly picked vegetables. All the appetizers are made using extra virgin olive oil.
La Vialla’s soft wheat is grown in the arable land at the Fattoria, using organic and biodynamic methods, and naturally stoneground in our mill (a gift from the monks at La Verna!), a little at a time, without heating it. In this way the aromas and nutritional properties of the flour are maintained. The cereals sown are autochthonous varieties, with seeds being selected from one harvest to the next, and then resown.
Spaghetti, pici, penne, fusilli, tagliatelle, rigatoni, strozzapreti, calamari and lots more. La Vialla’s pasta is artisanally produced with durum wheat, spelt and barley grown using organic and biodynamic methods. The pasta is “bronze-drawn” and dried very slowly at low temperatures. The production process is different for each type, as is the cooking time that, when adhered to, will give pasta worthy of a “starred” restaurant.
Recipes that have their roots in the most ancient Tuscan culinary traditions. Fattoria La Vialla’s sauces and pestos are prepared – according to the season – with vegetables grown in the vegetable patch using organic and biodynamic methods, and processed fresh in the Fattoria’s “sauce kitchen”. Freshly picked and straight into the jar, brief cooking, in a vacuum, at a low temperature to preserve the vegetables’ aromas and nutritional properties. All the sauces are made using extra virgin olive oil.
La Vialla’s mill works daily, stone-grinding the wheat grown in the Fattoria’s fields, to produce the flour that is used, day after day, to bake the biscuits. Cantucci, Viallini, Stracci and “Brutti ma Buoni”, handmade, in small batches, with guaranteed organic and biodynamic methods. Less sugar, more grape must! Many of La Vialla’s sweet delicacies are sweetened with grape must.
There’s something for all tastes, a complete assortment with the Tuscan specialities produced by Fattoria La Vialla – from the field, to the jar, to the bow tied on each hamper – using guaranteed organic and biodynamic methods. Gift ideas with combinations of wine – red, white, sweet, dry, sparkling – with appetizers, pasta, sauces, extra virgin olive oil, cold cuts, pecorino cheese, biscuits, chocolates and other sweet delicacies. All the gift boxes and hampers – perfect for 100% organic presents and also as corporate gifts – can be ordered online. They are “freshly” prepared, week after week. Packaging and shipping are certified carbon neutral.