What's the Difference Between Organic and Biodynamic Wines?

Image credit: Fattoria La Vialla

The impacts of climate change now shape the long-term future of every vineyard and winemaker around the world. Savvy customers increasingly expect greater transparency on where and how the grapes are grown, and what goes into their favourite bottle of wine.

Modern commercial winemaking often depends on monoculture, rows and rows of vines lacking the biodiversity to cope with pests and disease outbreaks. To maximise crop yield, chemical fertilisers and synthetic pesticides are sprayed to protect the vines from pests, with industrial herbicides to maintain the land. The grapes are then harvested by hand or with mechanical equipment and processed using sulphites, enzymatic stabilisers, added sugars; the list goes on….

The industry standards and regulations around conventional wine making and labelling vary from country to country. We see ‘contains sulphites’ on the bottle but beyond that it’s often not possible to determine what farming practices have been used, or what and just how much of it has been added within the winemaking process. Above all, you are not able to tell what pesticides have been used on the vines/grapes and soil.

Fundamentally, soil health and biodiversity are everything - the quality and essence of the wine that takes you back to where the vines are tendered. You cannot make outstanding wines from mediocre grapes grown on over-farmed and depleted sites.

Next, we travel to Tuscany in Italy to find out more about how things can be done differently.

Fattoria La Vialla, Toscana 

Image credit: Fattoria La Vialla

Outside Florence and Siena lie the rolling hills of Tuscany. For those in the know, venture further south towards Arezzo (the stunning location of Roberto Benigni’s Life is Beautiful). En route lies over 1,600 hectares of fields and forest owned and managed by Fattoria La Vialla, a family-run farm and wine estate.

This Fattoria (farm and wine estate in Italian) has been practising organic and biodynamic farming and winemaking since 1978. The estate produces its own wine, extra virgin olive oil, pecorino cheese, appetisers, sauces, pasta, vinegar, honey, biscuits and more - directly from vineyard to bottle, from vegetable patch to jar.

Their wines have received multiple awards in the past decade, including 159 alone in the first half of 2024! They have a multitude of mouthwatering farm produce and their farm diaries @fattorialavialla are well worth following. Their holistic and regenerative approach to agriculture and farming even extends to a growing range of biodynamic, Demeter-certified face and body care products made from upcycled olive water from their olive oil production, as well as dietary supplements. But this begs the question, what are biodynamic and organic products? Let’s find out more…

What are Organic Wines? 

Image credit: Fattoria La Vialla

For over 45 years Fattoria La Vialla has cultivated its land using organic methods, but what do ‘organic viticulture’ and ‘organic wine’ mean?

Organic wine is wine produced with grapes from certified organic agriculture and only small amounts of a few additives and adjuvants are allowed, all of which must be of certified organic origin. A key point of organic production is the much lower quantity of sulphites used, compared to wines produced with conventional methods. The accepted limit of sulphur dioxide is 100 mg/l for dry red wines (versus 150 mg/l of conventional) and 150 mg/l for white and dry rosé (versus 200 mg/l of conventional).

The Italian word “biologico” for organic comes from the Greek “bios”, meaning life. Based on national and EU regulatory frameworks; to be awarded the logo “BIO”, a farm must undergo a three-year transition from conventional agriculture to a system that requires no chemicals used for pests, weeds and pathogenic organisms’ control. The use of GMO products is also prohibited.

To be labelled ‘organic wine’ with the Euro-leaf symbol, both the viticulture and winemaking processes must comply with very specific legal requirements, besides the general regulations for all wines. The label must also include the identification code of the certification agency. To maintain this status, farms are subject to annual inspections on traceability from vineyard to bottle.

Organic viticulture is not simply a business or ecological choice. Vines are self-pollinators that depend on wind. So, if your neighbouring farms or vineyards do not operate by organic standards, it would be a practical challenge to gain certification.

What are Biodynamic Wines?

Image credit: Fattoria La Vialla

Biodynamics is derived from the writings of the spiritual philosopher Rudolf Steiner in the 1920s, who saw the farm as an ecological whole: not just rows of grapevines but the soil beneath them—a living ecosystem—and the other surrounding flora and fauna, growing together to the rhythms of nature and the cosmos.

As suggested by the name, biodynamic wine is closely related to biodynamic agricultural practices, a discipline much closer to philosophy than science. The key differences between organic and biodynamic wine are based on a holistic view of cultivation.  Biodynamics takes the concept of organic agriculture further, striving for synergy with nature and its cycles. Therefore, any wine produced with the biodynamic discipline comes from grapes cultivated following the lunar calendar, with pruning, irrigation and harvesting practices taking place on specific days. Harvest by hand is also a prerequisite.

Biodynamic wine is very similar to organic wine, but not subject to EU regulations. Its labelling also requires certification, the most common by Demeter. Besides prohibiting the use of all pesticides, herbicides and chemical fertilisers, certain biodynamic ingredients such as cow horn manure and cornosilica made according to specific prescriptions have to be applied by the lunar calendar. These requirements are more stringent than those for organic certification.

In addition, only glass bottles with non-plastic closures can be used and the level of permitted sulphites as compared with organic wines are reduced further to 90mg/l for whites, 70mg/l for reds, and only 60mg/l for sparkling wines.

At Fattoria La Vialla, all farming practices are biodynamic with over 832.66 hectares of land having obtained Demeter certification and the remainder of the land undergoing conversion. Besides their organic and biodynamic certification, all La Vialla wines are vegan and La Vialla has also adopted the “La Vialla’s Method”: a way of being and of doing things, which pervades the hearts of all the “Viallini”, both staff and family, with the shared mission of respecting people, animals and the Earth.

Now, let’s taste our way through some great organic and biodynamic wines from Fattoria La Vialla:

Sparkling Wine

"Mussantino Selvatico Rosé" 2023

Image credit: Will Wong

Made with 100% Pinot Nero, its deep fuchsia pink is bound to raise eyebrows in the bottle or glass. Despite it being a sparkling wine, you’d need a corkscrew! The gentle fizz comes with a bouquet of ripe strawberries. It’s a bone-dry easy drinking aperitif that is versatile with summer salads, smoked salmon and bresaola. Summer party crowd pleaser.

Size: 750ml
ABV: 12.5%
Find here: £11.75 each in a case of 6

Cuvée N2 Metodo Classico Millesimato 2016

Image credit: Will Wong

It’s pale appearance almost disguises the fact that this Traditional Method extra-Brut sparkling wine is a Blanc de Noirs made with 100% Pinot Nero. Multi award winning and best of show at Vinitaly, this Blanc de Noirs is aged for 64 months on its lees (secondary fermentation in the bottle like champagne). It has notes of elderflower on the nose and is crisp but soft on the palate. Allow a little time for it to open up and serve between 6-8°C. Pairs well with baked sea bass, steamed broccoli and Jersey Royal potatoes.

Size: 750ml
ABV: 12.5%
Find here: £24.95

Still White Wine

Vermentino di Maremma Toscana D.O.C. 2023

Image credit: Will Wong

Lesser known and often forgotten, Vermentino is more often associated with Sardinia or Corsica. A light-bodied wine that can be as deliciously complex as some Sauvignon Blanc. The grapes were harvested from Viallino vineyards in the Tuscan Maremma close to the sea, giving the wine crisp citrus acidity with a flinty and saline character. Perfect companion with pesto, white fish and seafood dishes. It works wonders with dim sum such as prawn dumplings, ‘shumai’ and spring rolls.

Size: 750ml
ABV: 12.5%
Find here: £8.65 each in a case of 6

Pinot Grigio I.G.T. 2022

Image credit: Will Wong

Blended with super ripe grapes from two sites, this unfiltered Pinot Grigio is bottled with the lees which you might find at the bottom of the bottle. This extends its bottle life if stored in darkness away from heat; and gives the wine extra texture over time. Chill the bottle upright in the fridge if possible.

Once the cork is drawn, you will be seduced by its lush tropical nose packed with peaches and nectarines ripened in the Tuscan sun. On the first sip, the wine is bone-dry with a slight tangy long finish, much like some funky ‘natural’ wines. Great companion with Caesar chicken kebab and aubergine. Best enjoyed with shellfish and crustaceans, either raw, steamed or grilled.

Size: 750ml
ABV: 14%
Find here: £9.60 each in a case of 6

Still Red Wines

Casal Duro I.G.T. 2020

Image credit: Will Wong

Aged for 24 months in barriques, the deep ink in your glass looks serious. Yet, its vibrant cherry nose and youthful soft tannins make this unfiltered Cabernet Sauvignon / Merlot blend very accessible now, with further cellaring potential of at least five years. Medium-bodied and robust, this multi-gold-award winning wine stands up to grilled red meat or roast beef with ease. Italian fares such as lasagne or tomato-based pasta and pizza are waiting.

Size: 750ml
ABV: 15%
Find here: £16.55 each in a case of 6

Cortona Syrah D.O.C. Riserva 2019

Image credit: Will Wong

As seen on the Impressionist painting on the label, the historic and scenic town of Cortona is perched on a hilltop where some of the best Syrah grapes are grown nearby. 2019 proved to be an exceptional vintage. Some of the harvest were aged in Slavonian oak with the rest in used 500-litre tonneaux barrels for 24 months. Once blended, the cuvée remains in the bottle for another year to soften the tannins.

In high summer with temperatures over 25ºC, it’s worth chilling the bottle before decanting at least an hour ahead of serving to let the wine breathe and open up. The result is an inviting cherry perfume nose followed by a dry black peppery long finish. Pair with any hearty red meat or winter stews. It even works with bitter dark chocolate!

Size: 750ml
ABV: 15%
Find here: £16.60 each in a box of two

Podere La Casotta I.G.T. 2018

Image credit: Will Wong

The beautifully illustrated front label gives us a glimpse of the picturesque landscape; with the once abandoned and derelict 18th century ‘podere’ (farmstead) facing a semi-circle of majestic cypress trees. Restoration began in 2002; together with planting varietals that are blended in this flagship red.

Three of the five grapes in the blend, including Sangiovese that makes Chianti famous worldwide, are left to dry out lying on racks in well-ventilated dry rooms until December. They are then combined with the other two already in fermentation. This process is called ‘appassimento’ and it creates a greater concentration of colours, aromas and flavours in the wine. The final blend is aged in barriques for 24 months, followed by 6 months in casks and a further 12 months in the bottle.

Decanted an hour ahead, the lovely herbal nose will take you up the hillside forest. It’s delicately smooth and balanced with soft tannins and dark fruits. Any underlying sweetness is restrained leading to a moreish fine red perfect to drink now and will age gracefully over 20 years if cellared with care.

Size: 750ml
ABV: 15%
Find here: £25.25 each in a box of two

Sweet Wines

Vin Santo 'Occhio di Pernice' Riserva D.O.C. 2015

Image credit: Will Wong

The ‘Liquid of Saints’ is hailed as the Prince of Tuscan dessert wines and won best of show at VinItaly with 96 points! Being a Riserva, the Sangiovese and Malvasia Toscano blend must be aged in small Caratelli (oak or cherry) barrels for at least 7 years. The concentrated sugar gives this honey nectar an ageing potential of 20 years. Enjoy at 15ºC on its own, with crème brûlée or strong cheeses.

Size: 500ml
ABV: 15%
Find here: £19.40

Respect for the Earth does not have to break the bank for us consumers. Fattoria La Vialla delivers your order without middlemen at very competitive prices. Giuliana and Piero Lo Franco began pursuing their dream of restoring the abandoned farm over 46 years ago and now their sons - Gianni, Antonio and Bandino – continue to run Fattoria La Vialla whilst being inspired by the idea of good, healthy food, and the protection of nature and its fruits.

Promoted from ‘carbon neutral’ to ‘climate positive; by the Nature Office of Italy in 2020, Fattoria La Vialla is a totally eco-sustainable, “climate positive” farm and wine estate. La Vialla hasn’t stopped here though, as in 2022 the United Nations Environment Programme (UNEP), together with the Food and Agriculture Organisation of the United Nations (FAO) chose Fattoria La Vialla as one of the #GenerationRestoration actors for the United Nations Decade on Ecosystem Restoration. The aim of the programme is to create a global movement to prevent, halt, and reverse the degradation of ecosystems, in which sustainable and regenerative agriculture plays a key role. We don’t know about you, but we can’t wait to see what Fattoria La Vialla does next!

Have you ever wondered what unfiltered wines taste like, or if it’s safe to drink the ‘bits’ floating in your wine, if so, click here. For those looking for some perfect pasta and wine pairings look no further than here.

By Will Wong

Why Unfiltered Wine is The Hottest Discovery of 2024!

The team at DRINKLUSIVE have teamed up with the wonderful people from Fattoria La Vialla, a gorgeous family owned and operated, organic-biodynamic farm based in Tuscany, Italy. The team at the farm follows the motto of Nonna Caterina “Metti bon, cava bon!” which translates to “Put good in, get good out!”.

And good is indeed what these guys get out! The farm boasts an incredible portfolio of wines and on top of that, a rich selection of olive oil, cheese, sauces, pastas, vinegars, honey, biscuits and various antipasti!

As the world around us becomes increasingly fast-paced with a focus on mass production and profit margins, Fattoria La Vialla offers a refreshing reprieve with a strong focus on small batch, high quality wines and organic produce.

With consumers becoming more discerning day by day, turning their heads to sustainable, biodynamic produce, the portfolio of the farm is a great option for those who want to feel closer to the place their food and drink is coming from, and their unfiltered wines shine through as the star of the show!

What is Unfiltered Wine?

Without oversimplifying it, unfiltered wine is exactly what it says. Large batch, commercially produced wines often go through a double filtration process, the first run straining off lees and other particles, and the second “absolute” one to remove any yeast and microorganisms.

This does not mean, however, that unfiltered wine is always cloudy. Unfiltered wine is bottled in two ways: either the wine is bottled with its yeast, as is often the case with white wine, and the particles of sediment are willingly moved from the bottom of the tanks with a “battonage” before being bottled with the wine, or, for a clear, transparent “look” to the wine, which is often the case for red wines, instead of filtering, the wine is left to rest in tanks or oak barrels to allow the sediment to naturally settle at the bottom before it is “racked”, or syphoned, into a fresh vessel without disturbing the sediment, thereby removing the majority of the sediment in the wine. Racking a wine may seem like a complex process but it is deceptively simple and is a common practice for many a home brewer.

But what difference does not filtering a wine make? Scientifically, the remaining yeasts naturally protect the wine from oxidation, which gives the winemaker the ability to significantly lower the amount of added sulfites to keep the wine stable. In addition, not filtering leaves all the flavor components in the wine as the aromas are also not being filtered meaning the less you filter the more you taste. Finally, and as is more so the case when bottled “cloudy”, the yeast increases the wine’s body and smoothness, and the remaining mannoproteins create a ‘sweeter’ sensation. While this is what science dictates, how often does the human palate listen to science?

I personally found the unfiltered wines from Fattoria La Vialla to be more rich, complex, and layered when compared to their filtered counterparts from the same winery - not to say one is superior to the other, but they achieve different goals. In fact, the unfiltered wines in their portfolio always seemed to strike a perfect balance of zingy fresh notes and the more moody and complex flavours of nuts, leather, and mushrooms.

The omission of the filtration process may not remove yeast and microbacteria, but it as it prevents flavour compounds from being sifted out in the process, it definitely results in more robust, expressive wines.

While unfiltered wines are a great option for the discerning drinker, it is a slightly riskier game to play than imbibing on the filtered options. The reason is the lack of filtration itself. While racking the wine removes the majority of the sediment and often results in beautiful crystal-clear wines, racking cannot remove the micro-bacterial particles that the second run of filtration does, and hence can increase the risk of spoilage within the bottle.

Wineries can undertake various measures to ensure that this is prevented. Hygiene and extra care are paramount to making a clean unfiltered wine. An additional option is to subject the wine to a second fermentation, called Malolactic fermentation, in which winemakers can add, or as in La Vialla’s case, rely on the natural presence of, a bacteria called Oenococcus Oeni, which alongside other strains will eat the malic acid in the wine and transform it into milder, softer lactic acid in the process.

This might sound complicated, but it is quite simple to understand. Malic acid is primarily found in granny smith apples, peaches, and other orchard fruit, which enhances the zingy fruity flavours in wines. While lactic acid is found in creams, butters, cheeses, and soy products which generally have a more creamy, buttery profile.

This process often results in a change in flavour profile of the wine in accordance with the acid basket in the wine, going from bright and zingy, with notes of fresh apples, peaches and pears to almost notes of nuts and dried fruits.

The other option to prevent in-bottle spoilage for unfiltered wines is to dose the wine with sulphites as a stabiliser, but high levels of sulphites come with the risk of headaches and alienating those sensitive to sulphur. The organic biodynamic winemakers of La Vialla add the bare minimum necessary, keeping the amount of sulfites way under the Demeter requested limits, but enough to still enable the wine to be nice to drink in a couple of years.

How do you drink unfiltered wines?

As the majority of unfiltered wines are already clear at the time of bottling, you can drink them the same way you would drink your usual grape-based tipple. A nice trick a mentor informed me of is what she calls “the 20/20 rule”. Keep reds in the fridge 20 minutes prior to serving and remove whites and bubbles from the fridge 20 minutes before serving.

In the event of an unfiltered wine still having sediment (often by design), there are a couple of options: in the case of a white wine, if the sediment is very fine, lightly shake the bottom of the bottle to mix the yeast with the rest of the wine and enjoy the wine with its rich yeast. However, if the sediments are not that “smooth”, as is often the case with red wines, mixing them in the wine can lead to a slightly unpleasant texture to those not used to it. A great option, as old as time, is to decant the wine before serving. Pouring the bottle slowly into the decanter should allow the sediment to remain caught in the shoulder of the bottle, and then again, pouring slowly from the decanter into the glass should allow any residual sediment to remain in the decanter.

If you are planning your unfiltered wine drinking in advance, you can also leave your bottle upright for between 1 and 48 hours to ensure any sediment settles to the bottom of the bottle.

What food can you pair with unfiltered wines?

Pairing food with natural unfiltered wines, takes a slightly different approach to the traditional method. Unfiltered wines normally come with a spiked dose of acidity and more pronounced tannins, and these need to be accounted for, because as delicious as these characteristics can be, they can also serve as an obstacle when considering food pairings. Think of this not a hindrance however, but as an exciting challenge to try something unique, and to learn something new while you imbibe

When looking at pairing food and wine, or even just flavours in general, a good rule of thumb is what grows together, goes together. And what better winery to use this approach with than Fattoria La Vialla! Offering so much more than just wine, utilising their array of edible options to pair with their wine is a no-brainer!

On top of seasonality and locality allowing for flavours to complement and contrast each other excellently, I have always enjoyed the grows together goes together approach as it gives me a much deeper sense of closeness to the place from which I am eating and drinking produce!

When accounting for boosted acidity and tannins, one must look towards foods that balance out these elements. High acidity and tannic wines often pair brilliantly with foods high in acidity, and/or fattiness and creaminess. Good examples of this are the Casa Quaranta 2020 with its rich smooth tannin, which pairs beautifully with a hearty ragu pasta dish, or a slow cooked beef stew, and the Barriccato Bianco I.G.T. 2022 with its medium high acidity pairing incredibly well with pan fried fish, or even a rich spicy curry! (More on these very shortly!)

Great examples of unfiltered wines

Now that we have broken down what unfiltered wines are, what they taste like compared to their filtered companions, and why they taste different, we can focus on answering the really important questions, such as, which bottles should I get for myself?

Well, look no further! All of the wines that come out of this stunning farmland are knock-your-socks-off delicious, but here are my top picks!

Barriccato Bianco I.G.T. 2022

A mix of Chardonnay and Viognier, this wine was the first unfiltered wine by Fattoria La Vialla and is aged in oak with its yeasts, which make it all the way into the bottle. This golden-yellow wine has a rich nose, with aromas of fruit preserve, lingering tropical fruits such as passionfruit and pineapple, and all seasoned with vanilla. There is also a champagne-esque biscuity-ness to the nose which makes me imagine the most delicate fruit tart when sipping on this wine!

On the palate you are welcomed with a rich creaminess and full-bodied flavours reminiscent of a granola and yoghurt breakfast! This is a very well-rounded wine which is as delicious on its own as it is paired with a dish!

Size: 750ml
ABV: 14.5%
Price: £11.25

Torbolino Non Filtrato 2023

This bottle is a peach smoothie in a wine glass! What’s not to love? A beautiful straw-yellow that looks even better in the sunlight with a moody rust-orange colour the closer you get to the bottom of the bottle where the lees are sitting

The nose boasts peaches & cream on a summer day, with a hint of grassiness. There is also the trademark nuttiness and creaminess of the aforementioned malolactic fermentation. With a grape blend of Chardonnay, Viognier, and Sauvignon Blanc, imagine a nose halfway between a Sauternes and an Amontillado.

On the palate, you are almost punched in the face with creamy peach, the ever-so-slightest touch of acidity and an essence of sweetness coming from the residual yeasts in the bottle.

Size: 750ml
ABV: 13%
Price: £9.55

Casa Quaranta 2020

Being the largest, and most expensive bottle on this list, it is one to keep for an occasion, or to use as an excuse to host a dinner party!

This special bottling of Cabernet Sauvignon and Cabernet Franc is fermented in terracotta amphoras for 22 days with occasional manual crushing before being racked and undergoing malolactic fermentation. After this, it is then aged for 24 months in new oak barriques, then blended and bottled in magnums unfiltered

This wine reaches your glass in a deep just off opaque ruby red colour with a hint of purple you would see in a moody sunset. On the nose, the fresh oak offers a hint of vanilla which seasons a beautifully rich and complex bouquet. Sweet baking spice, stone fruits, and dark fruits dominate the aromas with hints of vegetality. The alcohol and cherry aromas marry together to remind me of whisky soaked cherries.

The palate has a little bit of a kick to it from the alcohol, but is balanced out by its silky texture, and smooth tannic finish. It lingers on the tongue almost stubbornly.

Size: 1500ml
ABV: 15%
Price: £46.80

Pinot Nero Casa Rossa I.G.T. 2017

Want a red that does not need a meal in accompaniment? This is your bottle! A beautiful clear, yet deep garnet colour with all your typical Pinot Nero aromas cranked up to the nines with extra surprises. Pronounced maraschino cherry, plum jam, and liquorice woodiness, with a bonus tahini earthiness and a mix of light vanilla and smoke that is reminiscent of very light tobacco.

The palate is super soft but creeps up on you the more you sip, with each sip being more expressive than the last! This can be attributed to its super-mild tannins and lingering quality, almost like it has not even left before it comes back again.

Size: 750ml
ABV: 15%
Price: £24.95

Barriccato 2020

If the Pinot Nero Casa Rossa was a wine to drink on its own, this Sangiovese and Cabernet Sauvignon mix is one that shines its brightest when paired with a meal. This deep, rich, grippy wine comes out a deep purplish-red and moves in the glass almost like a syrup, with legs that look like raindrops trickling down a car window

The nose is a rich mix of cinnamon and clove spice, vanilla, and dark berry jam, and hugs the palate as you sip. The palate offers so much that a bite of a hearty dish in between sips even offers a reprieve! The rich tannins dry out your mouth amplifying the profile of the wine, with an aftertaste lingering so long that it feels like a guest that you do not want to leave as you are enjoying their company just that much!

Size: 750ml
ABV: 13.5%
Price: £12.75

Casal Duro I.G.T. 2019

This wine is one that I would serve to a large group of varying levels of experience in wine. Approachable enough for the novices to enjoy, with enough complexity for the intermediate to experts to unravel as they sip.

The wine sits in the glass clear at the top and opaquer as you look further towards the base of the glass. The nose opens up with a blend of spices you would find in subcontinental desserts, before moving into a green bell pepper vegetality and a lingering fruitiness of dark berries.

The palate is tannic and rich, but elegant at the same time. The body is well-structured, and a slight hint of oak just takes it up that extra notch. This wine would benefit from decantation and would not be out of place in the middle of a table atop which a Sunday roast beef is displayed.

Size: 750ml
ABV: 15%
Price: £16.55

If you’re looking for some ‘what grows together, goes together’ wine-food pairing ideas, look no further than these stunning wine and pasta pairings!

By Fowwaz Ansari

Ditch the Guesswork: Unveiling the Ultimate Pasta and Wine Pairings

Wine and pasta might just be one of the earliest earthly delights - timeless, classic, and infinitely delectable. It’s not hard to envision why for almost as long as we’ve been conscious of our palates and had the ability to make wine, we’ve been using it to enhance, complement and complete our most delicious dishes. To the uninitiated, the question of “which wine should I pair with my dish?” might be a daunting one! As with all things wine, there are layers of complexity. Your personal favourite wine is a wonderful place to start, but there is such a wealth of fantastic food and wine in the world and discovering them is so rewarding. 

Where do you begin?

Fortunately, we have teamed up with the phenomenal multi award-winning organic and biodynamic farm, Fattoria La Vialla, to find out the ultimate pasta and wine pairings.

What is Fattoria La Vialla?

Fattoria La Vialla not only make award winning wines but also specialise in making healthy food that tastes exactly as if it has just been freshly cooked by an Italian “nonna”. The beautiful, family-run, organic-biodynamic Farm and Wine Estate is situated near Arezzo in the Chianti region. It was already a farm over 200 years ago and was saved from ruin by the Lo Franco family in 1978. Since then, they have used biodynamic and organic farming practices to cultivate 1600 hectares of land and produce a wide range of delicacies including wine, cheese, pasta, olive oil and even cosmetics! They ensure the shortest possible journey and maximum freshness for their delicious offerings by cutting out the middleman and selling products directly from their website.

What exactly does it mean to be an organic, and biodynamic farm? Organic agriculture promotes the soils natural fertility without the use of chemical pesticides and fertiliser. It guarantees crop rotation, as well as periodic rest of the soil and the choice of selected varieties of plants. Organic also means GMO (genetically modified organism) free and ensures that farm animals have a great quality of life, free from the use of hormones, with ample space to graze which safeguards the dignity of the animals that thrive on the farm.

Biodynamic agriculture improves the biodiversity and fertility of the soil, the terroir. Consider, if you will, the idea that a farm is a single organism. The land, plants, animals and people live in a tight closed cycle. Fattoria La Vialla produce their own natural, biodynamic preparations and concentrated compounds to spray periodically on crops. The cultivation, production, recycling, and composting techniques used are those that were perfected long ago by their agricultural ancestors who proved it is possible to produce high quality products without the need for waste or chemicals. All of this work ensures the highest possible quality of goods for consumers.

Let’s talk Pasta

We can’t talk about the perfect pasta and wine pairings unless we talk about the perfect pasta. For the dishes below, we used organic pasta from Fattoria La Vialla which is made from organic farm-grown durum wheat semolina and dried incredibly slowly at the lowest temperature possible (about 35-37°C) for between 44 and 48 hours. There are no added substances, and the simplicity of its creation preserves the nutritional properties of the pasta. Paying close attention to the water’s purity and properties, as well as the quality of the cereals to make the semolina, right through to the soil in which the wheat grows is vital to making delicious pasta – a practice that Fattoria La Vialla follow scrupulously. This attention to detail makes for restaurant quality pasta at home that is perfect for impressing your guests!

There might be some pasta styles that you’re yet to be acquainted with, so here’s a brief rundown of the pasta featured below.

Fusilli - This classic shape can be found everywhere in Italy. La Vialla’s Fusilli is deeply intricate with tight coils that bind to any sauce! Particularly excellent in veggie dishes. 

Pici – A thicker spaghetti type pasta, deeply texturally satisfying and excellent with any rich red sauce. Patience is key here, with a twenty-minute cook-time that is oh-so worth it. 

Mini Farfalle - One of Fattoria La Vialla’s “mini pasta” shapes, that are every bit as firm and fresh as the full-sized pasta. Super doughy and perfect for pasta salads. The “mini” range all has the same cooking time, so you can even mix and match.

Tagliatelle - A staple at any good Italian restaurant, tagliatelle is wonderfully long, thick and accompanies almost any kind of sauce. It’s extra special with egg-based sauces. Be sure to stir delicately when cooking to avoid breaking! 

Spaghetti - By far the most popular pasta shape in and outside of Italy. Fattoria La Vialla’s Spaghetti is made in the traditional shape and size and is the ultimate Carbonara baseline. 

How Do You Pair Wine and Pasta? Top Tricks and Tips

Let’s keep this simple. Heavy sauce? Heavy wine. A super intense red sauce with red meat? Then a bold, tannic red wine, such as Sangiovese or even a Cabernet Sauvignon. Drop down in intensity, perhaps a lighter herbaceous tomato sauce? Try a Pinot Noir or a Merlot. Light, vegetable-heavy dishes pair beautifully with lighter wines that won’t dominate the intricate flavours of the dish, such as Sauvignon Blanc or a tantalising Riesling. 

For a truly perfect pairing, there might be more to consider. We’ve got you covered with five tips for the ultimate pasta and wine pairings.

• Compare - Consider the ingredients and your dish and match it to the flavour profile of your chosen wine. Most wines list their tasting notes if you aren’t sure or are trying something new.

• Contrast - Some of the best food combinations contrast rather than compare. Consider sweet against bitter, umami against sour. You can apply this logic to wine pairing.

• Terroir: “If it grows together, it goes together” is the old food and drink industry saying. Put simply, local wine will pair beautifully with regional dishes. 

• Acidity: As a general rule of thumb, a wine should be more acidic than your dish, but not so much it’s overpowering. Balance is key.

• Trust yourself. Often, the best wine pairing is just your favourite wine with your favourite dish. Have fun! 

To kickstart your adventure into the delightful world of pasta and wine, we’ve selected seven perfect pairings for the next time you’re cooking to impress (or just for you, we won’t judge). 

The Best Pasta Dishes for Red Wine

Eat: Tagliatelle with Porcini Mushrooms and Pecorino
Drink: LeccioMoro Maremma Toscana Rosso D.O.C. 2022

Ingredients (Serves Four)
350g Emmer tagliatelle 
300g porcini mushrooms
50g crustless stale bread
40g shelled hazelnuts
1 shallot
7 tbsp extra virgin olive oil
3-4 sage leaves
2 tbsp grated aged pecorino cheese
1 tbsp chopped parsley
salt and pepper (to taste)

Method: 
Clean the mushrooms and slice thinly, then set aside. Dice the shallot, sauté in a heavy bottom pan with 4 tbsp olive oil. Once translucent, toss in the mushrooms, add salt, pepper and torn sage leaves, then cook on medium for 10-15 minutes. Toast the chopped bread and hazelnuts with 1 tbsp olive oil. Boil the Tagliatelle until al dente and then strain - make sure to save some pasta water! Combine the pasta with the mushroom sauce and add a generous 2 tbsp of pecorino cheese, along with a spoonful or two of pasta water to help everything blend. Top with the toasted bread and hazelnuts and serve immediately with a drizzle of raw olive oil. Enjoy! 

The wine: This beautiful blend of 80% Sangiovese and 20% Merlot, Cabernet Sauvignon and Syrah bursts with berry fruits. The deep crimson colour hints at the wines’ age time - 12 months in oak, aiding the abundance of tannic properties you’ll find on the palate. Expect hints of spice and vanilla with a powerful berry punch.

The combination: This super umami, savoury, nutty pasta dish contrasts beautifully with the bold, jammy, fruity red wine. Absolutely perfect.

ABV: 14.5%
Size: 750ml
Find here: £9.90

Eat: Fusilli with Rosalina Sauce
Drink: Casa Conforto Chianti Riserva D.O.C.G. 2019

Ingredients (Serves 4) 
300g fusilli
500g bombolini cherry tomatoes
200g fresh ricotta
2 tbsp pecorino cheese
2 cloves of garlic
6 tbsp extra virgin olive oil 
fresh basil
salt, pepper/chilli pepper to taste

Method: 
Lightly fry diced garlic in oil, then add tomatoes and season generously with salt. Cover and cook at a medium heat for 10 minutes and then remove the lid and squash the tomatoes with a fork (this is the fun part). Cook another 2-3 minutes until thickened and then blend. Add torn basil leaves, the fresh (mash with a fork for the best texture) ricotta and pecorino cheese, then season with salt and chilli pepper. Once mixed, remove from the heat. Cook the pasta in salted boiling water, then strain and add, still hot, to the sauce. Garnish with fresh basil and tuck in! Top Tip: for an easier date night, Fattoria La Vialla actually batch up this delicious sauce - you can find it here!

The wine: 2019 was an odd year for Fattoria La Vialla. An extra rainy spring followed by an extra hot summer made for the ripest, juiciest grape yield for this decadent red blend of Sangiovese, Cabernet Sauvignon and Canaiolo. Aged for 24 months, this full-bodied wine boasts fantastic aromas of plum and blackberry. It’s bold, dry and endlessly sippable. 

The combination: If you love your dishes salty, cheesy and decadent, this one’s for you. Paired with Casa Conforto Chianti Riserva, the bold, dry red wine cuts through the rich cheese of the dish for a match made in heaven!

ABV: 14.5%
Size: 750ml
Find here: £14.50

Eat: Pici Pasta with Etruscan Sauce
Drink: Sangiovese 100% I.G.T. 2022

Ingredients (Serves 4-5)
400g Pici pasta
60g La Vialla style sun-dried cherry tomatoes
40g aged pecorino cheese
30g boiled eggs
30g black olives 
parsley
6 tbsp extra virgin olive oil
1 clove garlic 
1 hot chilli pepper
½ tbsp pepper, salt

Method:
Add the tomatoes drained from the oil, egg, olives, parsley, garlic, chilli and the pecorino into a food processor and blend. Place the mixture into a bowl and carefully mix one tbsp of oil at a time and season to taste. Boil your pasta then strain saving 3 tbsp pasta water. Combine the pasta into the bowl with the Etruscan sauce. It’s simple and delicious. For those wanting to ‘cheat’, use this delicious, light and creamy Salsa Etrusca instead.

The wine: 2022 was the 20th harvest of this 100% Sangiovese wine. It’s full of personality with deep aromas of red forest fruits, gentle spice and slightly herbaceous notes. Expect a tannic, surprisingly sweet, intensely fruity red wine followed by the urge to pour another glass… 

The combination: A surprisingly light and creamy sauce with plenty of complexity, just like the red wine it's paired with, the easy-going, delicious summer-berry goodness of this Sangiovese works in perfect harmony with the pasta dish.

ABV: 14%
Size: 750ml
Find here: £9.40

The Best Pasta Dishes for White Wine

Eat: Mini Pasta Salad
Drink: Vermentino di Maremma Toscana D.O.C.

Ingredients (Serves 4)
350g mini farfalle
300g fresh green beans
250g cherry tomatoes
200g diced fresh pecorino cheese 
1 jar Pasticcio di Olive
1 bunch chives
2 tbsp extra virgin olive oil
salt 

For the sauce: 
4 tbsp extra virgin olive oil
1 tbsp Balsamico Bianco
1 tsp Pesto al Finocchietto

Method: 
Wash, top and tail the green beans, then boil in a large pot with salted water. Remove the beans after twenty minutes (keep the water) and chop in half. Cook the pasta in the same water and strain once al dente. Transfer to a large bowl, dress with 2 tbsp of olive oil and set aside. In the meantime, wash and chop the cherry tomatoes and chives. 

Now for the sauce! In a bowl, add the olive oil, Balsamico Bianco and Pesto al Finocchietto and stir until smooth. Now simply combine all ingredients into a large bowl and mix well! Season to taste. Rest for half an hour and tuck in!

The wine: Grown just off the coast in the Tuscan Maremma, to preserve the delicate wildflower aromas of this wine made from 100% Vermentino grapes, the bunches of grapes are pressed immediately upon harvesting, right at the vineyard. It’s a beautifully sunny yellow wine that just pops with breezy floral aromas and is endlessly refreshing on the palate with plenty of minerality, and notes of citrus and green apple.

The combination: This is the perfect summer dish - the fennel and olive punch are devilishly moreish, and the refreshing white wine will keep your palate cleansed and ready for more. A must-try for the hottest days of summer! 

ABV: 12.5%
Size: 750ml
Find here: £8.65

Eat: Pici Pasta with Pesto and Peppers
Drink: Torbolino Non Filtrato 2023

Ingredients (Serves 6)
500g pici
1 red bell pepper
1 yellow bell pepper 
100g basil
50g pine nuts
50g shelled walnuts
1 clove of garlic 
100g grated pecorino cheese 
8 tbsp extra virgin olive oil
coarse salt

Method: 
Preheat the oven to 200’c (400’F). Whole roast the bell pepper for 10 minutes, then remove and set aside in a food-safe container for a few minutes until cool enough to handle. Remove the core and stem and cut into strips. Add washed basil leaves, pine nuts, walnuts, garlic, olive oil and half of the pecorino into a food processor and blend into a pesto sauce. Cook the Pici in salted water and strain when al dente, keeping some pasta water, then tip into a bowl. In the bowl, add the pesto, peppers, 2 tbsp of the pasta water, and the rest of the pecorino cheese. Garnish with a drizzle of oil and serve up! Bon Appétit!

The wine: A delicate and dry unfiltered ‘Torbolino’, this impressive blend of Chardonnay, Viognier and Sauvignon Blanc come together beautifully to craft a buttery smooth wine. Expect a little sweetness from the unfiltered slowly stirred lees, very little acidity and notes of orchard fruits. 

The combination: The sweet, mellow unfiltered wine enhances the delicate flavours of the dish, marking this perfect ten up to an eleven. If you’re not too sure about unfiltered wine, there is an equally beautiful, filtered version of this Torbolino wine that would pair perfectly with the dish too.

ABV: 13%
Size: 750ml
Find here: £9.55

Eat: Spaghetti with Baked Cherry Tomatoes
Drink: Pinot Grigio I.G.T. 2022 Unfiltered

Ingredients (Serves 5-6)
500g Spaghetti
1.2kg “Pachino” cherry tomatoes, firm and well ripened
2 thick slices (2-3 cm) of homemade bread, 2-3 days old
12 tbsp Extra Virgin Olive Oil
150g aged pecorino cheese
2 cloves of garlic
1 sprig of basil leaves
1 tsp dried oregano (or fresh chopped parsley, according to taste) 
salt and pepper

Method: 
Halve the cherry tomatoes and arrange them in a single layer in an oven dish, greased with 3 tbsp of olive oil. Season with salt and pepper, then layer four more tablespoons of oil on top. In a separate bowl, grate the pecorino and bread, add the basil, garlic, oregano and salt and pepper and mix well. Sprinkle the mixture over the tomatoes and top with the remaining oil. 

Cook in the oven for 40 minutes at 180’c (350’F). At the same time, boil your spaghetti until it’s perfectly cooked, then drain and add straight into your roasted tomato mixture and serve as it is. Aromatic and decadent, bellissimo!

The wine: An unusual (but delicious) Pinot Grigio. It’s made from 100% Pinot Grigio grapes, but the interest here lies in the sourcing of these grapes, in that they come from two vineyards with vastly different terroir, climate conditions and even age. The two grapes balance delicately into a wine that has the fragrance of a well-kept orchard with layered notes of camomile and peach. On first sip, expect a lighter wine with floral and dried fruit notes.

The combination: This dish has been paired with a stunning, light, fruity and almost sweet Pinot Grigio. It’s low acidity contrasts beautifully with the rich cheese and tomato offering on your plate for a match made in heaven!

ABV: 14%
Size: 750ml
Find here: £9.60

The Best Pasta Dishes for Sparkling Wine

Eat: Spaghetti with Basil Pesto and Confit Cherry Tomatoes
Drink: Cuvée Rosé Millesimato Brut 2019, Traditional Method, Unfiltered

Ingredients (Serves 4-5)
500g spaghetti
500g cherry tomatoes
4 tbsp extra virgin olive oil
25g sugar
1 clove of garlic
10 sprigs of thyme
1 tsp oregano 
salt and pepper

For the pesto:
100g basil 
60g parmigiano 
40g aged pecorino cheese 
50g pine nuts 
1 clove of garlic 
½ glass extra virgin olive oil 
1 tsp salt

Method: 
Wash and halve the tomatoes, place cut-side-up in a lined baking tray and season with salt and pepper. Peel the garlic and finely chop the thyme sprigs along with oregano. Mix and season each tomato with the herb mix. On each tomato, add a pinch of sugar and a drizzle of oil. Place in the oven and cook at 140’c (275’F) for two hours - patience is key. While it’s cooking, prepare your pesto! Crush the pine nuts until smooth, then chop the garlic, pecorino, parmigiano and toss with salt. Combine with the pine nut mixture and add the oil, a little at a time until thick. Cook the spaghetti al dente and save the pasta water. Once strained, add the spaghetti and pesto sauce to a frying pan on a very low heat. Add a spoonful of pasta water and toss until everything is mixed. Serve immediately, garnished with the beautifully slow cooked confit tomatoes! 

The wine: This sparkling rosé, produced in the same way as champagne, is 100% hand-picked Pinot Nero, and it is so, so aromatic due to its unfiltered nature. The colour in the glass evokes a picturesque sunset and there’s even more romance to be found when you try it. On the nose, there are crisp raspberry aromas and a savoury note that will remind you of freshly baked brioche. There’s more where that came from on the palate; dry, red berries and a hint of dark chocolate. If you’ve not been sure about sparkling rosé in the past, this might just change your mind!

The combination: Caramelised tomatoes are a real labour of love and patience - just like this sparkling rosé, which was aged for 40 months in the bottle! The dish is surprisingly low acidity, which is perfect because you’ll get all you need from this top-quality sparkling rosé wine.

ABV: 12.5%
Size: 750ml
Find here: £21.95

Now you know how to pair wine and pasta, and have some great recommendations on where to start, what are you waiting for? Jump in the kitchen, get creative and above all, enjoy delicious wine and pasta! For many more tasty pasta and wine pairings, look no further than here and for anyone who is vegetarian, you can easily make and enjoy the above wine and pasta combinations by swapping out the cheese for a vegetarian variety. Saluti!

By Miley Kendrick

With thanks to Fattoria La Vialla for providing the images used in this article.