Bright pale gold in color with an elegant varietal noseof white fruit, spice and integrated vanilla notes, this seductive Chardonnay delivers a rich, buttery texture, firm backbone and lovely acidic balance. The finish is clean and smooth, with impressions of intensity.
Wine Spectator 88 points - A powerhouse, sporting toasty oak and an opulent texture. Vanilla, cream and butter accents envelop the peach and citrus flavors, leaving a mouthwatering impression. Drink now. 2,000 cases made.-BS
(Jun 15 2014)
Vinous 89 points - Honey, smoke, tropical fruits, butterscotch and apricots meld together in the 2012 Chardonnay La Pietra. The 2012 is nicely shaped by French oak, which adds both texture and distinct signatures to the flavor profile. This is a decidedly international style of Chardonnay, but all the elements are in the right place.
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The result of research and experimentation with the Chardonnay vine, Cabreo La Pietra was conceived of as an IGT, or "Indicazione Geografica Tipica," wine in order to express the innovation and creativity of contemporary Tuscan winemaking and to exploit Tuscany's enormous potential to produce excellent quality wines. Cabreo La Pietra is bright pale gold in color with a marked vanilla nose well integrated with pure, elegant varietal aromas and notes of spice. Very fresh on the palate with rich, buttery varietal fruit, firm backbone and lovely acidic balance, it finishes with a clean, smooth impression of intensity.
Wine maker notes
The vineyards of Casa di Sala from which Cabreo La Pietra is produced lie at an altitude of 14,000 to 15,000 feet and are planted to 25-year old Chardonnay vines at a density of 2,800 to 3,300 vines per hectare (1,133 to 1,335 vines per acre). The grapes are usually harvested in mid-September and chilled for four to five hours before pressing. Focus is on the most gentle treatment possible of the grapes during production.
The destemming process uses two conduits which lead into a perforated cylinder in which the skins are separated from the stems without shredding. The fruit is gently pressed at a maximum of 0.2 atmospheres pressure and the must cold racked for 24 hours before being drained of gross lees and solids. Both alcoholic and malolactic fermentations are carried out in French oak "carati," or barriques, of which 50 to 80 percent are new and the balance comprised of a combination of one and two years' use all French oak of primarily Allier origin with a small percentage of Limousin. The wine remains in cask, with periodic "bâtonnage" for a duration varying from two to four months, and thereafter completes its aging period of eight to twelve months in oak. After bottling, the wine remains in the cellar for a minimum of six months prior to release.
GRAPE VARIETY: 100% Chardonnay
MAXIMIM YIELD: 3 tons per acre, of which
65% produces wine
ALCOHOL CONTENT: 13.5 %
RESIDUAL SUGAR: 1.79 grams/litre
The Folonari family began making wine in Tuscany in the 1700s. Today, Ambrogio Folonari and his son Giovanni are counted among Tuscany’s top winemakers, presiding over estates in each of Tuscany’s primary areas of production.