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Today for lunch at La Vialla pork in apple sauce with raisins
Choosing the red grapes for the Vin Santo Occhio di Pernice
Photos of the Grape Festival 2021
The 2021 Grape Festival
We start working on the land to be sown
Today we’re working with the CREA research institute, to reduce copper in the vineyards
On the table today, Bell Pepper Timballo filled with Penne with Peperotta
Harvesting in La Vialla’s biodynamic vegetable patch
Today we are with Carlo for a mid-August check on La Vialla’s olive groves and vineyards
Today at La Vialla, Ricciole with Parmigianina
We visit the flock of sheep in the pastures at Casa Conforto
The wheat threshing festival through the eyes of photographer Roman Raacke
The wheat threshing festival
Today for lunch at La Vialla, bread gnocchi with anchovies and cherry tomatoes
In La Casotta vineyard with new environmentally friendly equipment
In the vegetable patch at La Vialla today we transplant parsley
In La Vialla di Sotto olive grove for the pre-flowering inspection
Today we visit La Casotta vineyard for the green pruning
Today at La Vialla Stefania prepares a savoury tart with pesto and ricotta
Today we visit La Vialla’s young Valdarno breed chickens
Mundus Vini Biofach 2021: Video of the award ceremony
Red carpet at the Fattoria - Mundus Vini Biofach 2021 award ceremony
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
Today at La Vialla, Carciofina croquettes for lunch
At Ca’ dell’Oro farmstead, renovating ancient terracing
The Chianti vineyard at Casa Conforto.
Today at La Vialla we make ricotta “gnudi” dressed with sage butter.
Today we’re making La Vialla’s typical pizza with pecorino
"La Vialla's Easter eggs"
Today at La Vialla’s Museum, some old farming tales from Giancarlo
“La Grillaia”, a new olive grove at La Vialla 3 years after planting
Today in La Vialla’s highest vineyard at Spedale farmstead
Today at La Vialla, Valentina’s seasonal oven baked rigatoni
Winter pruning in La Vialla’s strawberry patch
Today we’re in the olive grove at La Vialla to break up the ground
Today winter pruning in La Casotta vineyard at La Vialla
Today Erika prepares a savoury flan with Tuscan kale and new olive oil
"2020 a La Vialla"
Today at La Vialla Stefania prepares Giuliana’s sweet almond focaccia
In the olive mill at La Vialla with Andrea for a quality check
In the barn at La Vialla, the first newborn of the season
At La Vialla’s olive mill, making oil with basil
In the kitchen at La Vialla, wild boar stew with Sugo Finto
Today at La Vialla, picking olives at La Scampata farmstead
Concours Mondial de Bruxelles: October 1st 2020, the Viallini at the award ceremony in Rome
Today we pick Sangiovese grapes
Today at La Vialla Stefania prepares a savoury tart with peppers
Harvesting the Vernaccia di San Gimignano grapes at Castelvecchio
Today in Il Ronco vineyard we pick white Chardonnay grapes
"Summer 2020 at La Vialla"
Today on La Vialla’s table, Ricciole with grapes
Today in the workshop at La Vialla, “Piccantissima” sauce
In the vegetable garden at La Vialla, today we’re picking the aubergines
Today with Andrea in the olive grove at La Vialla, monitoring the trees’ health
Today at La Vialla Carmela prepares a recipe with Piccantissima sauce
Reducing copper in La Vialla’s biodynamic vineyards
Today at La Vialla we spray the “Horn Silica” biodynamic preparation
Lasagna with Basil Pesto and Pomarola
Today various tasks in La Vialla’s biodynamic vegetable patch
Reducing copper in La Vialla’s biodynamic vineyards – today with CREA
Today we use innovative equipment in La Vialla’s vineyard
Today at La Vialla, aubergine “accordions”
Today we make the horn silica biodynamic preparation or 501
Today for lunch for the Viallini, homemade gnocchi
Green pruning of the new shoots
Today we check the biodynamic compost heaps
Today at La Lignana we prepare stewed lamb in red wine
Today we build shelters to create shade
Today we are at Cortona in La Vialla’s Syrah vineyard
Savoury Tart with Ribollita and Tuscan Kale Crisps
Mundus Vini Biofach 2020: Video of the award ceremony
Mundus Vini Biofach 2020: February 13th 2020, the Viallini at the award ceremony in Nuremberg
Today we plant “aglione” in La Vialla’s vegetable patch
Today in La Vialla di Sopra olive grove doing winter tasks
Today, winter pruning on the terracing at Casa Rossa
Pasta Bake with Salsa Etrusca
Today at La Vialla, preparing and spraying biodynamic preparation '500'
Today at La Vialla, maintenance of the vineyard trellising
Vertical wine tasting of Casal Duro with expert Götz Drewitz
Today La Vialla’s Carabaccia with Vino Novo
At La Vialla’s barn and dairy during the holiday season
Zuccotto with Luigina
On the farm, Fattoria... La Vialla E-I-E-I-O
Alceo evaluates the ripeness of the olives for extra virgin olive oil
In the olive mill, calibrating the temperature while making oil
Photos of the Grape Festival
The new families of Valdarnese chickens born during the summer
Today we make cannelloni with Tuscan ragu and hazelnuts
Today we choose Sangiovese for Vin Santo “Occhio di Pernice”
Today at La Vialla, peppers filled with pasta
A 'filmino' (= little film) of the wonderful afternoon and evening in the vineyard
Photos of the Grape Festival
Today at the museum, grape roll for dessert
Last harvest in the vegetable patch for bombolino sauce without skins
Today, August 29th, we harvest grapes
Checking the olive groves
In the vegetable patch, harvesting basil for the pesto
Today Aubergine Parmigiana reinterpreted by Luigina
Celebrating the Haystack
La Vialla Song & Music Writing Camp by Crazy Planet Records
10 Musicians at the Fattoria: Concert and Writing Camp October 2018
An anthem for La Vialla
Today Panzanella, a traditional all-in-one meal with what’s in the vegetable patch
Today in the vegetable patch we plant the last crop, the hot chilli peppers
Today we evaluate the young fruit in the vineyard and olive grove
Today we make timbale with zucchini and Rosalina
The vineyard at La Casotta, experimenting half the amount of copper
Today we plant vegetables in the field behind Casa Conforto
Green pruning at La Casotta farmstead
After six months the biodynamic preparation is dug up
Strawberry Mousse Cake
Award ceremony at the Grand International Wine Award @ProWein, Dusseldorf (Germany), March 17th 2019
At the Museum in the Landowner’s Room
In the dairy, from curds to drying-out
Today in the vineyard at Spedale using an innovative tying method
Today spring roulades with asparagus
Today in the olive grove two types of pruning for olive trees
In the barrique cellar the barrels are filled with 2018’s wines
Maintenance at Casale Farmstead
Nothing is thrown away from the kitchen - La Ribollita
At the Museum, in the grandparents bedroom
Mundus Vini Biofach 2019: Video of the award ceremony
The Viallini at the Mundus Vini Biofach 2019 Producer of the Year International and Best Sweet Wine
Soil assessment with the Spade test
Two kinds of pruning at Casa Conforto
Today Strozzapreti with Tuscan Kale Pesto
What’s on the menu today at La Lignana?
Hamburg Aimate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
A surpride for Marco, the aenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the farm
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
The Vino Nuovo and Olio Novo have arrived!
La Vialla's Christmas Menu
Video: In the bajery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: Video of the award ceremony
Recipe: La Vialla made of Cantucci bricks and Stracci tiles
Autumn has arrived at the Fattoria
IWSC London 2017: Video of the award ceremony
Video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt am Main
Francesco prepares the Easter dive-shaped cake
Video of the ceremony and laudation
Small photo album 2016: Moments from a year at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
"Slightly" out tune but from the heart ...Merry Christmas from the whole "Banda" of La Vialla
The Panettone à la Francesco
Fattoria La Vialla is "Italian Wine Producer of the Year 2016" at the International Wine & Spirit Competition, London
Official viceo of the IWSC awarda banquet, November 16th, 2016, London
End of October: harvest and lunch with friends in the Ca' dell'Oro alive grove!
A great celebration in the vineyard at casotta farmstead
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
"May in the strawberry patch: harvest and happy hour with the guests"
A "Little Big" keepsake of the concert held on july 8th 2015
"Mundus Vini Biofach 2016: The Viallini at the Award Ceremony" (video by Felicitas Umlauf)
"Vin Santo: from grapes to Grand Gold at the Mundus Vini Biofach 2016"
Francesco's chocolate salami
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
Celebrations for "40 years of La Vialla" at the Fattoria
News from the Fattoria
Webcam
Awards
Holidays at La Vialla
La Vialla and nature
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Demeter Certification

Since it was established, in 1978, Fattoria La Vialla has always been organic. When Piero and Giuliana Lo Franco (the parents of the three brothers, Gianni, Antonio and Bandino, now “in charge”) took on the first fields and farmsteads of what is today the Fattoria, they didn’t think twice about what kind of agriculture they would follow: Grandmother Caterina had always cultivated the land using just natural manure and following the lunar calendar for pruning and sowing. More than a conscious decision, organic was an “instinct”.

 An example of the biodynamic preparations used at the Fattoria: horn manureThe biodynamic horn manure

La Vialla, therefore, was organic before there was an official body to certify such things. It was in fact one of the first Italian farms to obtain certification when the AIAB (= Italian Association for Organic Agriculture) was established in 1983. For the biodynamic method, on the other hand, the decision was more “active”, pursued. At the beginning of the 90s we began to take more of an interested in this type of agriculture that, for us, as staunch “naturalists”, was just the next logical step: in fact, over the years, we have seen that the more one follows nature’s rhythm, the better the harvest is and the higher the quality. After 10 years of conversion, in 2005, La Vialla also obtained biodynamic certification. Currently, 590 hectares are cultivated with the biodynamic method and certified by Demeter.

A tractor is used to till under green manure, a technique that enriches the soil in the vineyards in a natural wayGreen manure and biodiversity in the vineyards of La Vialla

This result is the fruit of years of work and of meticulous organisation of the entire, complex production chain, throughout the various production sectors at La Vialla (grapes-wine, olives-oil, sheep-milk-pecorino cheese, cereals-flour-biscuits/pasta, vegetables-sauces, etc.) which are closely linked, from cultivation, to production, to packaging.

This task of conversion is in constant development because it follows the Fattoria’s natural evolution: every year another field or piece of vineyard becomes “Viallino”, which means that – if it isn’t already so – it is converted to natural agriculture, initially to the organic method (a process that takes 3 years), then to the biodynamic one (another 2 years). Over the years more than 350 hectares have been converted!

There are however some products that still do not have the European leaf or the Demeter logo, for various reasons:

  • - Due to the “neo-organic/biodynamic” land: in order to increase its arable surface area, the Fattoria has bought or rents new land in the surrounding area (but also in Sicily and in the North, in the Oltrepò Pavese area). The new land is cultivated using biodynamic methods from day one, but 3 years must go by before obtaining Organic certification, and another 2 years are needed before it is possible to apply for Demeter certification and then be able to use the relevant logos. During this period of time (already organic, we wish to repeat!) the products are labelled with the specification “in conversione all’agricoltura biologica” (= in conversion to organic farming) . The products that come from land under conversion are, in any case, guaranteed by comprehensive analyses which exclude the presence of any type of chemical residue.
  • - Converting land to biodynamic agriculture is part of Fattoria La Vialla’s tenacious commitment, with the help of the Fondazione Lo Franco.
  • - Due to the ingredients: there are some (few… and constantly less) ingredients that are not produced directly by La Vialla and that, unfortunately, cannot be found (in suitable quantities) with Demeter certification on the Italian market. This is the case, for example, for the dried fruit and nuts used in the biscuits, or for some sauces due to the “extra ingredients” that cannot be found with Demeter certification (such as anchovies, capers, pepper, meat).

For other products the Fattoria has already managed to “bring home” biodynamic harvests that, before, were extremely rare:

  • - The Vernaccia D.O.C.G.: there aren’t many vineyards at San Gimignano, and the ones that there are, are highly sought-after. Seeing that La Vialla didn’t have its own vineyard in that area, for years the grapes for the Fattoria’s Vernaccia were looked after for us by a competent, reliable farmer…. They were certified as completely organic, but not biodynamic (despite our constant attempts of persuasion he wouldn’t let himself be convinced to convert to biodynamic methods). Since 2015 La Vialla can call a beautiful vineyard in that area “its own”, and we can therefore take steps to gain biodynamic certification.
  • - The raisins for the biscuits (and for a few sweet-sour sauces such as the Pesto al Finocchietto) were, for many years, impossible to find certified Demeter on the Italian market (we like to remain in our “native land” for the ingredients)… so since 2014, just 400 metres from the “Piazzetta”, we are growing little Vialline grapes, golden and... biodynamic!

We, the five family members, Piero, Giuliana, Gianni, Bandino and Antonio, have set ourselves the objective of obtaining Demeter certification for all our products (on the labels too) within 10 years. During this period we will dedicate ourselves to resolving the issues mentioned above. With this aim, in 2010, we established the “Fondazione Famiglia Lo Franco”, our Foundation for the Conversion to Organic and Biodynamic Agriculture.

We will keep you updated!

With our very best wishes, Gianni, Antonio and Bandino Lo Franco

A panorama of Fattoria La Vialla and the surrounding farm accommodation structures, vineyards, olive groves, fields and woods