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 hectare
Production 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
THE WINE: Tasting: Wine with a strong personality, with aromas speaking the language of flowers and ripe tropical fruits. On the palate it is rich, dense, persistent but also fresh, fragrant and mineral.
At the table: At our “Villa di Nozzole” we like to match it with chicken and rabbit fried in our farm-fresh extra virgin olive oil
Shelf life: up to 15 years
Interesting fact: Cabreo La Pietra was one of the very first Italian white wines to age in small barrels of French origin