Grape blend: Chardonnay, Viognier
Aged: approx. 12 months in Tonneaux
Alcohol content: 13% vol
Acidity: 5.4 g/l
Residual sugars: 1.48 g/l
This was La Vialla’s first unfiltered white wine. It’s aged in wood and reaches the glass with its lees still present, boasting a lovely golden colour and a body reminiscent of a red... the list of reasons why Barriccato Bianco is a wine that defies convention is long, but one sip is sufficient to appreciate its uniqueness. Originally conceived as a challenge to convention, it is now one of the Fattoria’s most loved (and award-winning!) wines. The 2025 season yielded an abundant crop of Viognier, which is a more aromatic grape variety, and a normal amount of Chardonnay. Fermentation began in steel and then continued in 500-litre tonneaux barrels, where the wines remained on the noble lees for about a year, with frequent bâtonnage. After blending, the Barriccato Bianco was bottled with its yeasts, which continue to protect it from oxidation – one of the reasons why no added sulphites are required – and enrich the bouquet. Intense and fruity, enveloping and creamy, it leaves a sensation of sweetness in the mouth, thanks not to the residual sugars (less than 1.5 g/l) but to its extraordinary softness.
Tasting – Colour: coppery gold, intense and opalescent, with highlights that tend towards bronze as time passes. The nose: an aromatic explosion of apricot, ripe peach, mango and tropical fruit, accompanied by hints of butter and pleasant vanilla notes. In the mouth: full-bodied, creamy and aromatic, with a surprising softness for a wine that is, in reality, perfectly dry.
Wine and Food Pairing – It goes well with rich, fragrant dishes such as Cacciucco, Bouillabaisse, stewed fish “in guazzetto”, pistachio crusted salt cod, and seafood couscous. It also feels at ease with pasta dishes such as rigatoni with creamy sweet pepper sauce, or emmer “strozzapreti” with spicy broccoli, with fried vegetables, and even recipes with exotic spices like curry, ginger and turmeric.