Our next vinification destination was Fattoria La Vialla. Much of what we encountered was similar to Pomaio, but it was still interesting and educational, and we tried many wines, including one from earlier in the process (before it was ready) which showed how important the first portion of the aging process is. They offered an impressive array of food, even without serving pasta as a main dish, and I did enjoy trying the different foods (cheeses especially) with the different wines. One of the wines, to me, tasted very noticeably of salmon/fish. Some people agreed with this, but I wonder if it was so strong for me because I had the first pour from the bottle. Some compound(s) could have risen to the top, giving it a different flavor profile. Unfortunately, I did not try any other samples of this wine so I can’t tell if it was just me…