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.
Neither “mosto” (= grape must) nor “vino” (= wine)… MostoVino! The recipe and name are a trademark created by La Vialla. The grapes used are Sangiovese, Canaiolo and Aleatico. The result is a sweet, “vinous” aromatic “wine”, with a low alcohol content (on average 7% vol.) and no added sulphites. The particular vinification process, interrupted by natural cooling and subsequent “thermisation” (pasteurisation at a low temperature, below 70 °C), makes it possible to stabilise the wine in the bottle without the addition of sulphites or sugar. MostoVino should be drunk chilled; it’s greatly appreciated for its “light” alcohol content and is suitable with both aperitifs and dessert.