“La Pietra” Chardonnay IGT Toscana

THE LAND: Area of production: made from grapes coming from the vineyards of Cabreo estates, on Panzano hills

Altitude: about 450 MASL

Planting density: 5.000 vines per hectareProduction per hectare: on average 7 tonnes of grapes

Yield in wine from the grapes: about 60%

WINE MAKING:

Vinification: soft pressing and cold decantation for 24 hours. Partial alcoholic fermentation in barrels made of French oak (500 liters) (50% new and 50% aged one year).

Ageing: 12 months in oak barrels (500 liters) with “bâtonnage”.
Bottle ageing: minimum 6 months

First harvest:1983

Interesting fact: Cabreo La Pietra was one of the very first Italian white wines to age in small barrels of French origin