... and lovingly cultivates185 hectares of vineyards in the Chianti hills, producing red, white and sparkling wines, as well as alcohol free grape juices. La Vialla’s wines reflect the soul of the Fattoria and its 23 farmsteads, conveying the story of the land from which they come and the passion with which, over almost half a century of work, each farmhouse and its surrounding fields has been rescued from neglect and brought back to life. The old vineyards have been replanted in their original locations, nestling in the woods at between 300 and 650 metres a.s.l. – at this altitude viticulture is considered “heroic” – in varying but always well-suited types of soil, while others have been created from scratch. Particular attention has been paid to looking after the soil, carrying out geological studies and choosing the most suitable clones. Twenty years of neglect had left the ground untouched and fertile, it was immediately cultivated using organic methods and then further improved thanks to biodynamic techniques (the biodynamic preparations, green manuring, composting using autochthonous plants etc.). The meticulous work continues during the harvest and in the winery, under the guidance of oenologist Marco Cervellera, with selection and washing of the grapes, spontaneous fermentation, the choice of different barrels and types of wood for each wine, and conservative filtration. The “biodiversity” of over 20 grape varieties, clones and types of soil is reflected in a wide and distinctive range of wines, in which each one expresses its own character while sharing a common identity. As well as the autochthonous Sangiovese, Vernaccia, Vermentino, Malvasia and Trebbiano, La Vialla also cultivates other grapes that over the years have been used to produce varietal wines, for example Pinot Nero, Cabernet, Merlot and Sauvignon Blanc.