1983 was the first vintage of La Pietra. La Pietra’s Chardonnay grapes come from high-elevation vineyards (450 meters) that produce grapes with cool-climate freshness and balancing acidity. The handpicked fruit is gently pressed before a period of cold settling. The Chardonnay must is fermented in oak barrels before aging on the fine lees with periodic stirring to enrich the wine’s aromas and flavors. The wine spends a minimum of six months in bottle before release. The word pietra means stone.
The wine has rich, intense aromas and flavors that are velvety, complex and balanced, with notes of spices, vanilla and butter.
Pairs well with white meat, fish, shellfish and aged cheeses.
points of distinction
- A classic IGT Chardonnay that displays the unique Tuscan terroir
- Matured 12 months in oak (50% new) and 6 months in bottle before release
about the grape +
Though it has a distinctive profile, Chardonnay reflects other factors such as soil composition and vinification technique. Chardonnay is a reliable, hardy and prolific vine whose only real vulnerabilities are frost and uneven development of fruit.
Ambrogio Folonari and his son Giovanni are counted among Tuscany’s top winemakers, presiding over seven estates in each of Tuscany’s primary areas of production.