This wine expresses the dark soils of the
‘mahogany’ area of the home vineyard. The wine made
from these particular vines represents several varieties,
and undergoes an elevage of approximately three years;
850 to 2,000 bottles are normally produced.
( malvasia nero, barbera, charbono, sagrantino,
la grein, carmine, teroldego, petit verdot )







“…what ultimately validates a region is a breakthrough wine that has a combination of
structure, flavors, and complexity that will improve over the years. I think that I tasted that wine
recently in Anthony Vietri’s 2005 Va La Vineyards Mahogany…”
—  Roger Morris; Wilmington News Journal


“Barbera has consistently been one of the best wines at Va La.
It is also the core of a plush and powerfully intriguing blend called Mahogany…
the early balance of plush dark berry fruit, blood orange acidity, and a framework of
rich oak has “cult wine” potential.”
—  Craig LaBan; Philadelphia Inquirer

This wine expresses the soils of the area of the vineyard
called ‘la prima donna’. The majority of vines here,
currently in their twelfth leaf, produce a small yield
of white grapes. The grapes are fermented on their skins
for several weeks, then aged sur lie for approximately
1 year, producing 1,500 to 1,800 bottles.
( tocai, malvasia bianca, viognier, pinot grigio, petit manseng )








“A flamboyant, showy white, with layers of aromatic grapes…
that dance exotic on the palate.”
—  Craig LaBan; Philadelphia Inquirer



“La Prima Donna…is perhaps the best east coast table wine that I have ever tasted — a beautiful blossom of aromas, exotic and spicy flavors of green figs, nectarines, with a crisp finish.”
—  Roger Morris; Sommelier Magazine

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This is a medium bodied wine that focuses on expressing
the fruit and aromatic aspects of the home vineyard. Grapes
sourced from the eastern slopes bordering the cedar box and
mahogany areas are given a slow, cold primary fermentation,
followed by a brief barrel period for malolactic fermentation,
and then aged sur lie; 2,400 bottles are normally produced.
( barbera, carmine, petit verdot, nebbiolo, corvina veronese, etc. )






“At room temperatures the wine resembles a Rhone red, and when served chilled
the raspberry and blackberry flavors come front and center. A wonderful deep rose.”
— Carlo Devito author, East Coast Wineries








This wine expresses a 2/3 acre area of the home vineyard that
is called ‘the cedar box’ The majority of vines here are currently
in their twelfth year; they produce one small cuvee that is aged for
approx. three years; 250 to 500 bottles are currently produced.
( five clones of nebbiolo lampia & michet, corvina veronese. )






… “2009 Bottle of the Year”
— Wilmington News Journal


“Ironically, the best Nebbiolo I have tasted outside of Northern Italy is grown and made
into wine less than a half-dozen miles away from where I live in Pennsylvania.
There, Anthony Vietri of Va La Vineyards makes excellent wines from the grape.”
— Sommelier News, International Sommelier Guild

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“Safe to say, there are few wineries nationally, let alone regionally, as unique as Va La Vineyards.”
— Paul Vigna Patriot News Harrisburg


“They sure as hell had better be racking on the full moon, that’s all I’ve got to say.”
— Proud grandmother of the winemaker