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







“Powerful"”
—  Craig LaBan, Philadelphia Inquirer


“Mahogany is a big, deep, dark, incredible red wine. Incredible.”
—  Carlo DeVito, East Coast Wineries


“…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 (Va La) Mahogany.”
—  Roger Morris, Wilmington News Journal

This yellow wine was produced by the pale soils of the southwest
area of the home vineyard, called ‘la prima donna’. The vines here
produce a small yield of white grapes; these are fermented on their
skins for several weeks, then aged sur lie for approximately one year,
and then aged for an additional year in bottle before release.
About 1,500 to 1,800 bottles are normally produced.
( tocai, malvasia bianca, viognier, pinot grigio, petit manseng )








“had the opportunity to taste the not-yet bottled 2009 La Prima Donna
from Va La Vineyard. It is a delicious, big wine, with lots of dried and fresh herbs
and great acidity - truly one of the best American whites I have tasted.”
—  Roger Morris, wine writer

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This dry rosato was produced from the eastern slopes of the home
vineyard. The grapes are given a slow, cold primary fermentation,
followed by a brief barrel period for malolactic fermentation, and
then aged sur lie; about 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 red wine was produced by 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 leaf, and are sheltered by a blanket of fog from the
manure compost plant next door. They produce one small cuvee that
is aged for approximately 27 months in barrel, and then an additional
year in bottle before release. 250 to 500 bottles currently produced.
( five clones of nebbiolo lampia & michet, corvina veronese. )






“I loved them all. But pay attention to my new favorite, the Italian-styled Cedar.”
— Craig LaBan, Philadelphia Inquirer


… “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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