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Cabreo Chardonnay La Pietra Toscana 750ML 2013
Sku: 12429
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 an ...more
Product Rating
Critics Ratings:   (1)
Product Information
Country: Italy
Region: Tuscany
Sub-Region: Toscano
Grape Varietal: Chardonnay
Type: Still wine
Classification: IGT
Reg. $26.69
Web Only Sale $19.69
Buy Cabreo Chardonnay La Pietra Toscana
Bright pale gold in color with an elegant varietal nose of 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 87 points - Pleasantly oaky, with vanilla and butter notes shading the core of peach and apple flavors. Persistent, with a racy finish. Drink now through 2018. 2,000 cases made. -BS  (Oct 31 2015)

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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.

Technical notes
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 pH: 3.55

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.

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