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.