Va La Vineyards in Avondale is one of the few Pennsylvania wineries that uses natural practices to produce quality wine that can satisfy even the most sophisticated of palates, writes Caroline Coral for Philadelphia magazine.

The small farm owned by Anthony Vietri once grew mushrooms, and the lingering earthiness can still be tasted in each vintage the winery produces.

Va La was founded two decades ago. It is built into a hillside that is planted with Northern Italian varietals that are less known than some of their counterparts from the surrounding area.

The natural practices that are used at the family winery include native yeasts, skin fermentation, and aging the wine in barrels made from Pennsylvania oak. The winery also produces some of the most fascinating bottles in the entire region, and perhaps the country.

The four signature wines of the farm are La Prima Donna, Silk, Mahogany, and Cedar. All are made using the ancient piemonte methods of uvaggio.

Read more about Va La Vineyards in Philadelphia magazine here.

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