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Home
What La Vialla is
Two guarantees
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Gallery
At the Fattoria
“Best of Show” awards received between 2013 and 2025
Awarded in 2025
Awarded in 2024
Awarded in 2023
Awarded in 2022
Awarded in 2021
Awarded in 2020
Awarded in 2019
Awarded in 2018
Awarded in 2017
Awarded in 2016
Awarded in 2015
Awarded in 2014
Awarded in 2013
Awarded in 2012
Awarded in 2011
Awarded in 2010
Awarded in 2009
Awarded in 2008
Awarded in 2007
Awarded in 2006
Awarded in 2005
Awarded in 2004
Awards
Contacts
Recipes
Francesco’s hazelnut praline tree (or “cioccolatoni” profiteroles)
In the field and mill for the oil with chilli pepper
40 years of career: we reopen the old mill at La Lignana
Today Aida prepares La Vialla’s fried pizza
Today we’re harvesting in the olive grove at Ca’ dell’Oro
La Vialla wins again and presents a prize at the European Natural Beauty Awards in Paris
Beans “all’uccelletto” with grilled sausages
The Grape Festival in the Osteria vineyard
Photos of the Grape Festival 2025
Today we visit the vineyard at Spedale and the winery at Meliciano
Today we prepare La Vialla’s panini as an appetizer
Inspections in the vineyard at the beginning of the harvest
Today in the vegetable patch we pick tomatoes for the aubergine sauce
Today in the kitchen Stefania prepares aubergine Parmigiana with pesto and bombolini tomatoes
Today we visit La Vialla’ biodynamic chicken run
For lunch, La Vialla’s summer roulades
Summer work on the olive trees at La Grillaia
In the biodynamic vegetable patch today, basil and zucchini
Stefania prepares “Gattò” cake with strawberries and La Fragolina
Ancient trades at the Fattoria
Today we fill the caratelli barrels in the Vin Santo cellar with the new vintage
Oliphenolia Biodynamic Agri-Cosmetics range, winner of the Personal Care category at the Green Product Award 2025
The strawberries are ripe
Today we prepare oven baked penne with asparagus, guanciale and ricotta cream
In the vineyard using a special biological control technique
Savoury tart with ricotta, Carciofini Trifolati and sausage
Filling barriques with the wine from the 2024 harvest
“Best of Show Tuscany red” and “Best of Show Chianti” for La Vialla’s wines at the Mundus Vini Spring Tasting 2025
A typical Easter recipe from La Vialla – Chocolate Brutti ma Buoni
In the sauce kitchen making orange marmalade
“Cenci” filled with Viallella for carnival season
Dry pruning in Casa Curzio vineyard
Today Aida prepares risotto-style spaghetti with tomatoes
Today in the dairy salting pecorino
La Vialla with its Oliphenolia cosmetics was named “Sustainability Pioneer of the Year 2024”
Today apple cake and extra virgin olive oil ice cream
Lambs are born at the Fattoria
Happy Holidays and Best Wishes in “allegro and forte”
An idea for the Christmas season, Oven-baked Crepes
Marco Cervellera on the “Mundus Vini” cover
Today in La Vialla di Sopra olive grove
In the winery devatting after the grape harvest
Today’s recipe is a beef stew called Peposo
Today we harvest grapes in the vineyard at La Casotta farmstead
The Grape Festival 2024
On the table today, pizza calzone stuffed with aubergine caponata and pecorino
In the vegetable patch at La Vialla harvesting aubergines and onions
Today we prepare vitello tonnato for the guests
Lakes and irrigation in the vineyards
La Vialla in the German magazine Essen&Trinken issue 8/2024
Today in the kitchen we prepare zucchini Parmigiana
The new families of Valdarnese chickens
Today we harvest basil in the vegetable patch
Ricotta, La Fragolina and almond tart
Cutting the first hay of the season
Today we do green pruning in Quattro Pietre vineyard
On the table today tagliatelle “paglia e fieno”
Today in the biodynamic vegetable patch, planting onions and cleaning strawberries
Milling flour and making bread
La Vialla named Winery of the Year Gran Vinitaly
Savoury panettone non-panettone
Presenting the new families of Valdarnese chickens
Today we prune the vines at Casa Conforto and Casa Rossa
Today Stefania prepares “Panina” bread for Easter
Today we visit the youngest calf at La Vialla’s cowshed
Tuscan kale and ricotta balls with mayonnaise
Today we prune the olive trees at La Scampata after two years
Repairing the Fattoria’s roads after the winter rain
La Vialla has received the Alpahzirkel Award for Impact & Sustainability 2024
In the barn to welcome the newborn lambs
Today cannelloni with wild boar sauce
Today we make pecorino with pepper
Panettone filled and glazed with chocolate
La Vialla wins the German Sustainability Award
Today, Stufato alla Sangiovannese with Stefania
Today we produce the new oil
The World Future Council at La Vialla
Today Tuscan "crostoni" with pecorino, Peperonata Dolce and capocollo
Today at La Vialla’s winery
The Grape Festival in La Vialla’s piazzetta
The straw “bottaia” (= barrel cellar)
Today at La Vialla lasagna with Guazzabuglio and pecorino sauce
Checking the ripeness of the grapes in La Casotta vineyard
In La Vialla’s biodynamic vegetable patch
At the Farmhouse Museum, Giancarlo’s memories of the wheat harvesting of old
Today Valdarnese Chicken with La Vialla’s Aubergine Caponata
With La Vialla’s shepherd Antonio and the sheep
Hoeing and taking care of the small, newly planted vines
Stefania prepares focaccia with cherry tomatoes
Monitoring the ripeness of the cereals with the agronomist Alceo
Summer concert 2022
Today at La Vialla’s chicken farm visiting the newly hatched chicks
Mini-Pasta Salad with Pasticcio di Olive
Today, green pruning in the Quattro Pietre and Casa Conforto vineyards
We greet the new technological roller for crushing green manure in the vineyards
Oven-baked rigatoni with asparagus and spicy salami
Spraying biodynamic preparation on the ancient cereals
45 years of La Vialla
Visiting the herd of cattle, with the first calves, at Spedale
Ricotta and artichoke ravioli with thyme-flavoured butter
Pruning the young olive trees at La Grillaia farmstead
Chocolate Easter egg filled with Viallella
Casal Duro Best of Show
Photos of the award ceremony with Antonio, Bandino, Sabina, Tommaso, Caterina, Piero and Lucio: La Vialla is Wine Family of the Year 2023
La Vialla is Wine Family of the Year 2023
Presentation Wine Family of the Year 2023
Today we inoculate the biodynamic compost heap with the preparations
Today in the kitchen, chocolate “brutti ma buoni” biscuits
Award Ceremony Mundus Vini Biofach 2023
Today Aida makes a savoury tart with ricotta, red pesto and spicy salami
An article in the blogazine Culture & Cream by journalist Margit Rüdiger about the world of La Vialla’s olive polyphenols
At Casa Conforto, pruning and renewing the vines
La Vialla in the new sustainability manifesto of Demeter International
Today at La Vialla’s sheep barn with the new-born lambs
Oven-baked emmer pasta with sausage and Tuscan kale
"2022 a La Vialla"
Aida prepares the meatloaf in a crust from the Christmas menu
Filtering the olive fruit or vegetation water for OliPhenolia
Christmas 2022, festive greetings from the “band” at La Vialla
Today, candied orange peel in chocolate
La Vialla as an actor for the UN Decade on Ecosystem Restoration 2021-2030
Today at La Vialla, Erika prepares an autumn pasta recipe
Today in the olive mill at La Vialla, oil with chilli pepper
The olive harvest begins at La Vialla
Today at La Vialla baked aubergines with minced meat and Piccantissima
Mundus Vini Summer Tasting 2022
Selecting La Vialla’s autochthonous yeasts
The Grape Festival in the La Casotta vineyard
Photos of the Grape Festival 2022
Today we pick grapes in the Capannino vineyard
Today we prepare chicken salad with summer giardiniera with Balsamico Bianco
Today in La Vialla’s vegetable patch and workshop for the Sugo Bombolino
The Bee Whisperers from La Vialla, Meiningers Weinwelt Magazine cover story!
Ripening check and grapes estimate of Pinot Nero at Casa Rossa
Oven-cooked summer vegetables “all’arrabbiata”
In the Greppaccia vineyard renewing Sangiovese grapevines
Visiting the cows in the pastures high on the hillsides at Spedale farmstead
Concert in the piazzetta at La Vialla
Today omelette with wild fennel pesto and pecorino
Today in La Vialla’s biodynamic vegetable patch we harvest basil
Hoeing and taking care of the new Grillaia vineyard
Pici with Carciofini Trifolati and Pesto Rosso
In Casa Conforto vineyard shredding and digging in the green manure crops
Composting biodynamic preparation “501” or “Horn Silica”
Award ceremony at Mundus Vini Spring Tasting @Prowein, Düsseldorf (Germany), May 15th 2022
Savoury Bread Pudding with Broccoli “Trifolati” and Pecorino
Tying up the canes in the Ronco vineyard
The straw “bottaia” (= barrel cellar), phase one
For the 8th time International Wine Producer of the Year at the Mundus Vini Biofach 2022
Maremma-style ricotta and spinach tortelli with butter and sage
Cleaning up the strawberry patch and replacing vines in the vineyard
Tasting the new red wine, Casa Quaranta
Pruning both young olive trees and adult ones
For International Women’s Day, ring cake with Vin Santo
Maintenance in the vineyard
Today at La Vialla, Arezzo-style “redone” cardoons
Today we’re at Casa Rossa for the winter pruning
Today in La Vialla’s sauce kitchen we make “pappa al pomodoro”
Today at La Vialla, hare in “dolceforte” sauce, an ancient Tuscan recipe
We taste the new oils from the main varieties of olives grown by La Vialla
We take a visit to La Vialla’s sheep barn
Today at La Vialla “Torta della Nonna”
Today at La Vialla’s olive mill, extra virgin olive oil with rosemary
Today in the winery, pressing the dried grapes for Vin Santo
Today, lasagne with mushrooms and sun-dried tomatoes
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
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 at 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
Today we pick Sangiovese grapes
Concours Mondial de Bruxelles: October 1st 2020, the Viallini at the award ceremony in Rome
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 are at Cortona in La Vialla’s Syrah vineyard
Today we build shelters to create shade
Savoury Tart with Ribollita and Tuscan Kale Crisps
Today we plant “aglione” in La Vialla’s vegetable patch
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 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
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
Autumn at La Vialla 2019
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
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
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
Award ceremony at the Grand International Wine Award @ProWein, Dusseldorf (Germany), March 17th 2019
Maintenance at Casale Farmstead
Nothing is thrown away in the kitchen - La Ribollita
At the Museum, in the grandparents bedroom
Soil assessment with the Spade test
The Viallini at the Mundus Vini Biofach 2019 Producer of the Year International and Best Sweet Wine
Mundus Vini Biofach 2019: Video of the award ceremony
Two kinds of pruning at Casa Conforto
Today Strozzapreti with Tuscan Kale Pesto
What’s on the menu today at La Lignana?
An anthem for La Vialla
10 Musicians at the Fattoria: Concert and Writing Camp October 2018
La Vialla Song & Music Writing Camp by Crazy Planet Records
A surprise for Marco, the oenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
Hamburg Climate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
Celebrations for "40 years of La Vialla" at the Fattoria
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the Fattoria
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
La Vialla's Christmas Menu
Recipe: La Vialla’s biscuit house made of Cantucci bricks and Stracci tiles
Video: In the bakery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: Video of the award ceremony
IWSC London 2017: slide show of the award ceremony
B.A.U.M. Environmental Award 2017: video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt
Primavera at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
Small photo album 2016: Moments from a year at the Fattoria
"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 video of the IWSC awards 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 La Casotta farmstead
The Vino Nuovo and Olio Novo have arrived!
Autumn has arrived at the Fattoria
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
In the Barrique Cellar following the Oenologist
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
Care and maintenance of the farmsteads
Making pecorino in the dairy
Winter pruning in the vineyard
Massimo's greeting for the new-born
Final Results of the Assisted Pollination
The Vin Santo grapes are ready to be pressed
Francesco’s chocolate salami
The Olives at the Mill
Olive Tree Pollination Experiment – Phase 1 Results
Work in progress: racking in the cellar
The Viallini go grape picking
Sapa, an ancient roman recipe
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
The white grapes, from spedale to the cellar
Experiments in the olive grove, fighting the olive fruit fly with biodynamics
Update on the Biodynamic Compost Heap
A "little-big" keepsake of the concert held on July 8th 2015
A stroll and a gallop at the riding stables
The Wheat and Pizza Festival
An experiment in the olive grove
A trip to the field for haymaking
Peacocks in the’ Piazzetta’
May in the strawberry patch: harvest and happy hour with the guests
Someone rather special
Cooking in accordance with the Vegetable Garden and the Spirit
In the Barrique Cellar 6 months after the grape harvest
Preparation 500
We transplant blackberries in the Casa Conforto fruit patch
Brutti ma buoni baked in the oven
“Inoculating” the biodynamic compost heap
Getting things ready in “Piazzetta”
Pruning the olive trees at Ca' dell’Oro
Climbing the cypress trees at La Lignana
Preparing the ground for the blackberry patch
Lessons on biodynamics at La Vialla
Panettone according to Francesco
At the olive mill making the new oil
Making Viallini biscuits
In flight with the drone
The oenologist explains the winery’s new grape selecting machinery
A visit to the La Vialla’s “Piazzetta”
The Grape Festival
Francesco makes bread
Stefania prepares pesto with a mortar
Producing Sugo Bombolino in the sauce kitchen
The wheat threshing festival
Visiting the bees and extracting the honey
In the Vin Santo cellar Marco checks the caratelli barrels
“La Torre” project conference on ancient vine varieties
In the dairy making pecorino cheese with pepper
Planting basil in the vegetable patch
Making Viallella
Alceo visits to olive trees in bloom
Green pruning at Casalduro
Planting posts at Casa Conforto
Giorgio does some maintenance on a door
Michaela makes Asparagina in the sauce kitchen
Experimental vineyard treatment without copper
Green manuring
Digging up the cows’ horns
Planting at Casa Conforto is completed
Preparing the layout for Casa Confo vineyard
Francesco prepares the Easter dove-shaped cake
News from the Fattoria
Webcam
Holidays at La Vialla
The environment and biodynamics
Eco-friendly shipping
Positive CO2 balance
On health
Fertile soil
Actor for the UN Decade
OliPhenolia
La Vialla and nature
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Home
At the Fattoria
What La Vialla is
What La Vialla is page 2
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What La Vialla is page 15
OliPhenolia
Two guarantees
Farming in conversion
The guarantee
Demeter Certification
Written about us
Written about us 2023
Written about us 2022
Written about us 2021
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How to...
Gallery
Awards
“Best of Show” awards received between 2013 and 2025
Awarded in 2025
Awarded in 2024
Awarded in 2023
Awarded in 2022
Awarded in 2021
Awarded in 2020
Awarded in 2019
Awarded in 2018
Awarded in 2017
Awarded in 2016
Awarded in 2015
Awarded in 2014
Awarded in 2013
Awarded in 2012
Awarded in 2011
Awarded in 2010
Awarded in 2009
Awarded in 2008
Awarded in 2007
Awarded in 2006
Awarded in 2005
Awarded in 2004
Contacts
Recipes
News from the Fattoria
Francesco’s hazelnut praline tree (or “cioccolatoni” profiteroles)
In the field and mill for the oil with chilli pepper
40 years of career: we reopen the old mill at La Lignana
Today Aida prepares La Vialla’s fried pizza
Today we’re harvesting in the olive grove at Ca’ dell’Oro
La Vialla wins again and presents a prize at the European Natural Beauty Awards in Paris
Beans “all’uccelletto” with grilled sausages
The Grape Festival in the Osteria vineyard
Photos of the Grape Festival 2025
Today we visit the vineyard at Spedale and the winery at Meliciano
Today we prepare La Vialla’s panini as an appetizer
Inspections in the vineyard at the beginning of the harvest
Today in the vegetable patch we pick tomatoes for the aubergine sauce
Today in the kitchen Stefania prepares aubergine Parmigiana with pesto and bombolini tomatoes
Today we visit La Vialla’ biodynamic chicken run
For lunch, La Vialla’s summer roulades
Summer work on the olive trees at La Grillaia
In the biodynamic vegetable patch today, basil and zucchini
Stefania prepares “Gattò” cake with strawberries and La Fragolina
Ancient trades at the Fattoria
Today we fill the caratelli barrels in the Vin Santo cellar with the new vintage
Oliphenolia Biodynamic Agri-Cosmetics range, winner of the Personal Care category at the Green Product Award 2025
The strawberries are ripe
Today we prepare oven baked penne with asparagus, guanciale and ricotta cream
In the vineyard using a special biological control technique
Savoury tart with ricotta, Carciofini Trifolati and sausage
Filling barriques with the wine from the 2024 harvest
“Best of Show Tuscany red” and “Best of Show Chianti” for La Vialla’s wines at the Mundus Vini Spring Tasting 2025
A typical Easter recipe from La Vialla – Chocolate Brutti ma Buoni
In the sauce kitchen making orange marmalade
“Cenci” filled with Viallella for carnival season
Dry pruning in Casa Curzio vineyard
Today Aida prepares risotto-style spaghetti with tomatoes
Today in the dairy salting pecorino
La Vialla with its Oliphenolia cosmetics was named “Sustainability Pioneer of the Year 2024”
Today apple cake and extra virgin olive oil ice cream
Lambs are born at the Fattoria
Happy Holidays and Best Wishes in “allegro and forte”
An idea for the Christmas season, Oven-baked Crepes
Marco Cervellera on the “Mundus Vini” cover
Today in La Vialla di Sopra olive grove
In the winery devatting after the grape harvest
Today’s recipe is a beef stew called Peposo
Today we harvest grapes in the vineyard at La Casotta farmstead
The Grape Festival 2024
On the table today, pizza calzone stuffed with aubergine caponata and pecorino
In the vegetable patch at La Vialla harvesting aubergines and onions
Today we prepare vitello tonnato for the guests
Lakes and irrigation in the vineyards
La Vialla in the German magazine Essen&Trinken issue 8/2024
Today in the kitchen we prepare zucchini Parmigiana
The new families of Valdarnese chickens
Today we harvest basil in the vegetable patch
Ricotta, La Fragolina and almond tart
Cutting the first hay of the season
Today we do green pruning in Quattro Pietre vineyard
On the table today tagliatelle “paglia e fieno”
Today in the biodynamic vegetable patch, planting onions and cleaning strawberries
Milling flour and making bread
La Vialla named Winery of the Year Gran Vinitaly
Savoury panettone non-panettone
Presenting the new families of Valdarnese chickens
Today we prune the vines at Casa Conforto and Casa Rossa
Today Stefania prepares “Panina” bread for Easter
Today we visit the youngest calf at La Vialla’s cowshed
Tuscan kale and ricotta balls with mayonnaise
Today we prune the olive trees at La Scampata after two years
Repairing the Fattoria’s roads after the winter rain
La Vialla has received the Alpahzirkel Award for Impact & Sustainability 2024
In the barn to welcome the newborn lambs
Today cannelloni with wild boar sauce
Today we make pecorino with pepper
Panettone filled and glazed with chocolate
La Vialla wins the German Sustainability Award
Today, Stufato alla Sangiovannese with Stefania
Today we produce the new oil
The World Future Council at La Vialla
Today Tuscan "crostoni" with pecorino, Peperonata Dolce and capocollo
Today at La Vialla’s winery
The Grape Festival in La Vialla’s piazzetta
The straw “bottaia” (= barrel cellar)
Today at La Vialla lasagna with Guazzabuglio and pecorino sauce
Checking the ripeness of the grapes in La Casotta vineyard
In La Vialla’s biodynamic vegetable patch
At the Farmhouse Museum, Giancarlo’s memories of the wheat harvesting of old
Today Valdarnese Chicken with La Vialla’s Aubergine Caponata
With La Vialla’s shepherd Antonio and the sheep
Hoeing and taking care of the small, newly planted vines
Stefania prepares focaccia with cherry tomatoes
Monitoring the ripeness of the cereals with the agronomist Alceo
Summer concert 2022
Today at La Vialla’s chicken farm visiting the newly hatched chicks
Mini-Pasta Salad with Pasticcio di Olive
Today, green pruning in the Quattro Pietre and Casa Conforto vineyards
We greet the new technological roller for crushing green manure in the vineyards
Oven-baked rigatoni with asparagus and spicy salami
Spraying biodynamic preparation on the ancient cereals
45 years of La Vialla
Visiting the herd of cattle, with the first calves, at Spedale
Ricotta and artichoke ravioli with thyme-flavoured butter
Pruning the young olive trees at La Grillaia farmstead
Chocolate Easter egg filled with Viallella
Casal Duro Best of Show
Photos of the award ceremony with Antonio, Bandino, Sabina, Tommaso, Caterina, Piero and Lucio: La Vialla is Wine Family of the Year 2023
La Vialla is Wine Family of the Year 2023
Presentation Wine Family of the Year 2023
Today we inoculate the biodynamic compost heap with the preparations
Today in the kitchen, chocolate “brutti ma buoni” biscuits
Award Ceremony Mundus Vini Biofach 2023
Today Aida makes a savoury tart with ricotta, red pesto and spicy salami
An article in the blogazine Culture & Cream by journalist Margit Rüdiger about the world of La Vialla’s olive polyphenols
At Casa Conforto, pruning and renewing the vines
La Vialla in the new sustainability manifesto of Demeter International
Today at La Vialla’s sheep barn with the new-born lambs
Oven-baked emmer pasta with sausage and Tuscan kale
"2022 a La Vialla"
Aida prepares the meatloaf in a crust from the Christmas menu
Filtering the olive fruit or vegetation water for OliPhenolia
Christmas 2022, festive greetings from the “band” at La Vialla
Today, candied orange peel in chocolate
La Vialla as an actor for the UN Decade on Ecosystem Restoration 2021-2030
Today at La Vialla, Erika prepares an autumn pasta recipe
Today in the olive mill at La Vialla, oil with chilli pepper
The olive harvest begins at La Vialla
Today at La Vialla baked aubergines with minced meat and Piccantissima
Mundus Vini Summer Tasting 2022
Selecting La Vialla’s autochthonous yeasts
The Grape Festival in the La Casotta vineyard
Photos of the Grape Festival 2022
Today we pick grapes in the Capannino vineyard
Today we prepare chicken salad with summer giardiniera with Balsamico Bianco
Today in La Vialla’s vegetable patch and workshop for the Sugo Bombolino
The Bee Whisperers from La Vialla, Meiningers Weinwelt Magazine cover story!
Ripening check and grapes estimate of Pinot Nero at Casa Rossa
Oven-cooked summer vegetables “all’arrabbiata”
In the Greppaccia vineyard renewing Sangiovese grapevines
Visiting the cows in the pastures high on the hillsides at Spedale farmstead
Concert in the piazzetta at La Vialla
Today omelette with wild fennel pesto and pecorino
Today in La Vialla’s biodynamic vegetable patch we harvest basil
Hoeing and taking care of the new Grillaia vineyard
Pici with Carciofini Trifolati and Pesto Rosso
In Casa Conforto vineyard shredding and digging in the green manure crops
Composting biodynamic preparation “501” or “Horn Silica”
Award ceremony at Mundus Vini Spring Tasting @Prowein, Düsseldorf (Germany), May 15th 2022
Savoury Bread Pudding with Broccoli “Trifolati” and Pecorino
Tying up the canes in the Ronco vineyard
The straw “bottaia” (= barrel cellar), phase one
For the 8th time International Wine Producer of the Year at the Mundus Vini Biofach 2022
Maremma-style ricotta and spinach tortelli with butter and sage
Cleaning up the strawberry patch and replacing vines in the vineyard
Tasting the new red wine, Casa Quaranta
Pruning both young olive trees and adult ones
For International Women’s Day, ring cake with Vin Santo
Maintenance in the vineyard
Today at La Vialla, Arezzo-style “redone” cardoons
Today we’re at Casa Rossa for the winter pruning
Today in La Vialla’s sauce kitchen we make “pappa al pomodoro”
Today at La Vialla, hare in “dolceforte” sauce, an ancient Tuscan recipe
We taste the new oils from the main varieties of olives grown by La Vialla
We take a visit to La Vialla’s sheep barn
Today at La Vialla “Torta della Nonna”
Today at La Vialla’s olive mill, extra virgin olive oil with rosemary
Today in the winery, pressing the dried grapes for Vin Santo
Today, lasagne with mushrooms and sun-dried tomatoes
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
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 at 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
Today we pick Sangiovese grapes
Concours Mondial de Bruxelles: October 1st 2020, the Viallini at the award ceremony in Rome
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 are at Cortona in La Vialla’s Syrah vineyard
Today we build shelters to create shade
Savoury Tart with Ribollita and Tuscan Kale Crisps
Today we plant “aglione” in La Vialla’s vegetable patch
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 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
Graham Candy's La Vialla Music Writing Camp 2019 by Crazy Planet Records
Autumn at La Vialla 2019
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
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
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
Award ceremony at the Grand International Wine Award @ProWein, Dusseldorf (Germany), March 17th 2019
Maintenance at Casale Farmstead
Nothing is thrown away in the kitchen - La Ribollita
At the Museum, in the grandparents bedroom
Soil assessment with the Spade test
The Viallini at the Mundus Vini Biofach 2019 Producer of the Year International and Best Sweet Wine
Mundus Vini Biofach 2019: Video of the award ceremony
Two kinds of pruning at Casa Conforto
Today Strozzapreti with Tuscan Kale Pesto
What’s on the menu today at La Lignana?
An anthem for La Vialla
10 Musicians at the Fattoria: Concert and Writing Camp October 2018
La Vialla Song & Music Writing Camp by Crazy Planet Records
A surprise for Marco, the oenologist: the 100/100 score awarded by the panel chair judge at the IWSC 2018
Hamburg Climate Week 2018-Speech by Gianni and Antonio Lo Franco
Summer 2018 at the Fattoria
Celebrations for "40 years of La Vialla" at the Fattoria
The grand table celebrating 40 years of La Vialla, 1978-2018
Spring greetings from the Fattoria
Award ceremony for "Producer of the Year 2018" at the Mundus Vini Biofach, Nuremberg
La Vialla's Christmas Menu
Recipe: La Vialla’s biscuit house made of Cantucci bricks and Stracci tiles
Video: In the bakery, Francesco prepares the Viallina Biscuit House
IWSC London 2017: Video of the award ceremony
IWSC London 2017: slide show of the award ceremony
B.A.U.M. Environmental Award 2017: video of the ceremony and laudation
B.A.U.M. Environmental Award 2017, Frankfurt
Primavera at the Fattoria
Mundus Vini Biofach 2017: The Viallini at the Award Ceremony
Small photo album 2016: Moments from a year at the Fattoria
"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 video of the IWSC awards 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 La Casotta farmstead
The Vino Nuovo and Olio Novo have arrived!
Autumn has arrived at the Fattoria
September 28th 2016: La Vialla in the Miniatur Wunderland, Hamburg
In the Barrique Cellar following the Oenologist
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
Care and maintenance of the farmsteads
Making pecorino in the dairy
Winter pruning in the vineyard
Massimo's greeting for the new-born
Final Results of the Assisted Pollination
The Vin Santo grapes are ready to be pressed
Francesco’s chocolate salami
The Olives at the Mill
Olive Tree Pollination Experiment – Phase 1 Results
Work in progress: racking in the cellar
The Viallini go grape picking
Sapa, an ancient roman recipe
A star in the sky at La Vialla Grape Festival 2015 (Video by Felicitas Umlauf)
The white grapes, from spedale to the cellar
Experiments in the olive grove, fighting the olive fruit fly with biodynamics
Update on the Biodynamic Compost Heap
A "little-big" keepsake of the concert held on July 8th 2015
A stroll and a gallop at the riding stables
The Wheat and Pizza Festival
An experiment in the olive grove
A trip to the field for haymaking
Peacocks in the’ Piazzetta’
May in the strawberry patch: harvest and happy hour with the guests
Someone rather special
Cooking in accordance with the Vegetable Garden and the Spirit
In the Barrique Cellar 6 months after the grape harvest
Preparation 500
We transplant blackberries in the Casa Conforto fruit patch
Brutti ma buoni baked in the oven
“Inoculating” the biodynamic compost heap
Getting things ready in “Piazzetta”
Pruning the olive trees at Ca' dell’Oro
Climbing the cypress trees at La Lignana
Preparing the ground for the blackberry patch
Lessons on biodynamics at La Vialla
Panettone according to Francesco
At the olive mill making the new oil
Making Viallini biscuits
In flight with the drone
The oenologist explains the winery’s new grape selecting machinery
A visit to the La Vialla’s “Piazzetta”
The Grape Festival
Francesco makes bread
Stefania prepares pesto with a mortar
Producing Sugo Bombolino in the sauce kitchen
The wheat threshing festival
Visiting the bees and extracting the honey
In the Vin Santo cellar Marco checks the caratelli barrels
“La Torre” project conference on ancient vine varieties
In the dairy making pecorino cheese with pepper
Planting basil in the vegetable patch
Making Viallella
Alceo visits to olive trees in bloom
Green pruning at Casalduro
Planting posts at Casa Conforto
Giorgio does some maintenance on a door
Michaela makes Asparagina in the sauce kitchen
Experimental vineyard treatment without copper
Green manuring
Digging up the cows’ horns
Planting at Casa Conforto is completed
Preparing the layout for Casa Confo vineyard
Francesco prepares the Easter dove-shaped cake
Webcam
Holidays at La Vialla
La Vialla and nature
The environment and biodynamics
Eco-friendly shipping
Positive CO2 balance
On health
At a glance
Food for children
Extra virgin olive oil
The Sauces and Good Health
Wine low in sulphites
The less sugar, the better
The antioxidant properties of the "Pomarolina"
Wine and health
Beneficial properties of the polyphenols found in the aqueous component of olives
Fertile soil
Actor for the UN Decade
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Crostini caldi con pecorino e rosmarino

(= Warm Crostini with Pecorino and Rosemary)

Recommended wine: Vernaccia di San Gimignano Riserva D.O.C.G.
Ingredients for 4 people:4 small slices of homemade Tuscan bread4 slices of fresh or semi-mature pecorino cheese (the same size as the slices of bread)2 sprigs of rosemary

Lay the slices of pecorino on top of the slices of bread, sprinkle them with rosemary leaves and cook in a preheated oven, at 180 °C, for 8-10 minutes – the time required for the cheese to “melt”. Serve the crostini while they’re nice and hot.

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