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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
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Vinegar

Balsamic Vinegar, a protagonist on the table
Balsamic Vinegar, a protagonist on the table

Dear friends, scroll down for the price list with details of each product. Below it you will find information on Fattoria La Vialla’s organic-biodynamic production methods.

Balsamic Vinegar, a protagonist on the table
Balsamic Vinegar, a protagonist on the table
Vinegar
Aceto Balsamico di Modena I.G.P(balsamic vinegar)Box with 2 bottles of 0.25 l (8.47 fl oz)
Box with 2 bottles of 0.25 l (8.47 fl oz)
13.65 x 2= $27.30
13.65 x 2= $ 27.30
Balsamico Bianco(unfiltered)Box with 2 bottles of 0.25 l (8.47 fl oz)
Box with 2 bottles of 0.25 l (8.47 fl oz)
12.25 x 2= $24.50
12.25 x 2= $ 24.50

Vinegar

How Fattoria La Vialla’s vinegar and balsamic vinegar are created

Vinegar is used on salads all over the world, in the famous vinaigrette, and in Italy it is also produced in the prestigious balsamic version. Let’s take a look at how vinegar is made. It’s an acidic liquid obtained from fruit, such as apples, pears, pomegranates, soy, or from other products such as cider, mead, rice, beer – in our case, from wine. Transformation comes about thanks to the action of bacteria – of the genus Acetobacter – that, in the presence of air and water, oxidise the ethanol (or ethyl alcohol) contained in the wine, transforming it into acetic acid. Like the majority of products created in the countryside, the origins of which date back to the dawn of time, vinegar is a “recycled” product: it sometimes used to occur – and still does – that grapes vinified in “precarious” conditions, or inexpert hands, were exposed to too much air or reached an overly high temperature, triggering processes of acetification. It was common practice for leftover wine to be added to the vinegar barrel, which contained “the mother”: a darker, gelatinous mass composed of acetic bacteria and yeasts. Naturally, in farming households nothing was thrown away. Even wine with slight imperfections was drunk. But what remained at the end of the year, was used to replenish the vinegar barrel.

A tempting appetizer – Balsamic Vinegar & Pecorino Riserva
A tempting appetizer – Balsamic Vinegar & Pecorino Riserva

Over the centuries – region by region – a vinegar culture has taken root, assuming very different forms, importance and contours, but revolving around one common aspect: the intense, decidedly acidic taste, used in dressings, for preserves, and sweet and sour recipes. Here in Tuscany we traditionally use wooden barrels, or small oak barriques, which have exhausted their ability for ageing wine. The grapes harvested – typical to Chianti (Sangiovese, Canaiolo, Trebbiano, Malvasia) – that have thinner skins and a lower alcohol content, are vinified separately to make vinegar and put into these recycled barrels to mature, for varying periods of time. At La Vialla we produce traditional red wine vinegar using grapes from organic and biodynamic agriculture, with lower sugar content and not completely ripe. It rests for 6-12 months in wooden barrels that have already been used for five years to age the Fattoria’s red wines.

In the province of Modena (Emilia Romagna) an out and out balsamic vinegar cult has developed. Over the centuries noblemen and, later on, also farmers and various other people, developed an extremely long ageing process (at least 12 months according to the regulations, but more commonly over 20) for grape must, which is cooked and then aged in barrels of various sizes and types of wood. A set of small “Caratelli” barrels is used, each containing from 20 to 200 litres and made of a different wood (from cherry to oak), in which the precious liquid ages – concentrated through evaporation – and is poured from one to the next until reaching the smallest, as it gradually decreases in volume.

Ageing in wood
Ageing in wood

This method, with a particular “recipe that’s jealously guarded by the producers, is used to produce Traditional Balsamic Vinegar of Modena. The offspring of this balsamic nectar, which is thick as oil (almost impossible to come by and with an exorbitant price), are the various Balsamic Vinegars of Modena and their aged versions, which use the same cooking process for the grape must but reduce the ageing period in barrels. The cult of balsamic vinegar probably dates as far back as ancient Rome, becoming deeply rooted during the Renaissance at the court of the Este Family, attracting attention at the court of the Medici in Florence, then in France – where it is used in Vinaigrette – and, today, all over the world.

The production process – from grapes to balsamic vinegar

La Vialla’s Balsamic Vinegar of Modena boasts the I.G.P. (Indicazione Geografica Protetta = Protected Geographical Indication) denomination and organic certification. The I.G.P. guidelines foresee strict rules for the production, compliance with which is guaranteed by a specific control body. Alongside the production guidelines, Fattoria La Vialla’s balsamic vinegar also has a very important quality certification: the fact that it comes from Sangiovese and Trebbiano grapes grown using organic and biodynamic methods. As well as guaranteeing the absence of pesticides, chemical fertilizers and every kind of synthetic substance, organic and biodynamic grape growing uses a series of methods for fertilizing the soil naturally, which are both traditional and innovative at the same time: from sowing specific plants between the rows of vines in autumn and then digging them in in spring, to the use of biodynamic compost and biodynamic preparations, to halving the copper used as a fungicide (allowed in organic farming) and the drastic reduction of sulphites in the winery. The grape must is cooked in a special tank until it reaches the degree of concentration required by the production guidelines. It’s subsequently acetified by combining it with the Fattoria’s wine vinegar and then put into oak barriques to age for months (up to over two years). Thanks to its permanence in these precious containers, previously used for ageing the most important wines, the balsamic vinegar enriches its bouquet with spicy, fruity and ethereal notes from the noble predecessors. It is a beautiful glossy, brown colour with the characteristic aroma of cooked fruit and berries, Marasca cherries preserved in alcohol, and a full-bodied, well-balanced taste between silky sweetness and pleasant acidity.

Producing aged balsamic vinegar of Modena

Picking Sangiovese and Trebbiano grapes
Picking Sangiovese and Trebbiano grapes

At La Vialla we also produce an “Aged” Balsamic Vinegar of Modena I.G.P. Besides careful selection of the grapes, the Aged Balsamic Vinegar is enriched by greater concentration and a very long ageing period – more than 36 months. The result is a dark purplish-brown nectar, a dense and lustrous liquid, almost oily, which gives off an extremely refined balsamic aroma; a melange of notes of woodland fruit jam, candied fruit, cherry liqueur, spices and antique furniture.

Aged Balsamic Vinegar, matured for 36 months
Aged Balsamic Vinegar, matured for 36 months

Lastly the Balsamico Bianco (= White Balsamic), made with Trebbiano grapes from organic agriculture, acetified and then combined with grape must (also from Trebbiano) that has been cooked and concentrated. This production method enhances the white vinegar and makes it thicker; the aromas are refined and recall dried fruit, raisins for Vin Santo and white almond blossom.

Uses of red wine vinegar and balsamic vinegar in cooking

Even though wine vinegar is sometimes overshadowed by its balsamic “relations”, in Tuscany it still remains the ideal dressing for a traditional salad with “olio e aceto” (= oil and vinegar), a pinch of salt and a couple of peppercorns, simple, fragrant, brilliant! And that’s not all. Vinegar is one of the basic ingredients of our typical regional cuisine. When preparing vegetables preserved in oil – from artichokes to peppers, from aubergines to zucchini – they always have to be blanched in water and vinegar for a few minutes. This purifies them naturally and, at the same time, fixes their colour and increases freshness.

A long table at the Farmhouse Museum
A long table at the Farmhouse Museum

In complex recipes such as Stewed Wild Boar, Roast Lamb or “Pollo alla Cacciatora”, the right dose of vinegar is essential for marinating the meat beforehand or during cooking. In others, for example vegetables with vinaigrette o “in saor”, it’s part of the actual “sweet and sour” cooking method. It’s one of the ingredients of some of the most famous sauces worldwide: Vinaigrette, as previously mentioned, Mayonnaise, Ketchup, “Salsa Verde”, Tapenade, Cocktail sauce and Barbecue sauce. It’s an essential ingredient thanks to the discreet freshness it gives to the finished sauce. On the shelves of a Tuscan kitchen, some good wine vinegar is a must.

Balsamic Vinegar
Balsamic Vinegar

Unlike wine vinegar, the use of which is tied to precise quantities and recipes, Balsamic Vinegar of Modena is a ready-to-use, independent dressing. With its velvety sweetness and pleasant acidity It’s ideal as a crudité dip, with salads, vegetables and meat - boiled, roasted or grilled - it also lends itself to a wide variety of uses in the kitchen, in pasta sauces, on risotto, fish and meat dishes, “sweet and sour” vegetables, mushrooms and, with moderation, on strawberries and peaches in syrup. Aged Balsamic Vinegar of Modena, which is even more dense and aromatic, should be used with care in order not to risk covering the flavour of the dishes with which it’s combined. A few drops of this balsamic delight are wonderful on cheeses such as Parmigiano Reggiano or Pecorino Gran Riserva. It creates an appealing colour contrast, adding an elegant and intriguing aromatic touch. A drop on top of strawberry mousse turns a simple pudding into a refined dessert. And lastly there’s also the Fattoria’s Balsamico Bianco, suave and fragrant, with its delicate acidity it is excellent on seasonal vegetables (steamed or roast), in fish risotto or – mixed with a little oil and salt – as a dressing on a mixed leaf salad.

Grilled vegetables with Aged Balsamic Vinegar
Grilled vegetables with Aged Balsamic Vinegar