Grapes: 100% Chardonnay
La Pietra’s Chardonnay grapes come from high-elevation vineyards (450 meters) that produce grapes with cool-climate freshness and balancing acidity. Handpicked fruit was gently pressed before cold settling for 24 hours. The Chardonnay must was fermented in French oak barrels, 50% new and 50% one-year-old, for 15-20 days before malolactic fermentation. The wine aged 12 months on the lees in French oak (50% new) with periodic stirring to enrich the wine’s aromas and flavors, and a minimum 6 months in bottle before release.
Wine Spectator2014 vintage
Although the growing season of 2014 was challenging, the vintage turned out better than expected. A combination of the soils, the position of the vineyards, and some risk taking in terms of giving the grapes hang time on the vine - despite the disease pressure and severe selection in the vineyard and on the sorting table in the winery - allowed the winemakers to make wines that have plenty of finesse, fine, silky tannins and length.
Rich, intense aromas and velvety, complex and balanced flavors include notes of spice, vanilla, butter and peach preserves.
Pairs well with roast chicken, pork, scampi and other shellfish dishes, especially those prepared with butter, and aged cheeses.
GRAPES: 100% Chardonnay
APPELLATION: Chardonnay di Toscana IGT
AGING: 12 months in French oak (50% new); a minimum 6 months in bottle.
MALOLACTIC FERMENTATION: In barrel
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.