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.
Fattoria La Vialla produces its Chianti and I.G.T. red wines in the Tuscan hills around Castiglion Fibocchi, in the province of Arezzo, at an altitude of between 300 and 470 metres a.s.l. The land carefully cultivated with organic and biodynamic methods, the loose “Galestro” soil, the exiguous production per grapevine (on average 4,000-6,500 kg per hectare) and the richness of the over 30 varieties of grapes, give fruits that are rich in anthocyanins, polyphenols and characteristic aromatic compounds, which enable the Sangiovese based red wines to express great complexity and longevity. A first overview of the red wines: some are young and “winey”, dry even though they’re structured and soft, for example Vino Novo and Sangiovese 100%; others are dry and structured, aged in wood and/or in the bottle, such as the Chianti Superiore D.O.C.G. and Torbolone; then lastly there are La Vialla’s great Tuscan wines, aged at length, such as the Chianti Riserva D.O.C.G., and the “Super Tuscans” with Typical Geographical Indication (I.G.T.), Casalduro and Podere “La Casotta” (with low natural residual sugars) and “table wines” like the Barriccato. They are vinified in steel and cement; some are aged in large barrels of Slavonian oak and others in Barrique barrels containing 250 litres. A few hundred bottles of the best vintages are kept in the Barriccaia (= barrique cellar), to be drunk several years later after ageing at length. These wines belong to La Vialla’s “Rarities”. Production characteristics summed up: the wines are produced using guaranteed organic and biodynamic methods, in a closed cycle, with natural yeasts, light filtering or non-filtering, low sulphite content (50/70 mg/l) and ageing in selected wood. Oenologist - Marco Cervellera.