Drink now or cellar for up to 10 years. No need to decant before drinking.

Part of the Tenute del Cabreo label of Ambrogio e Giovanni Folonari, La Pietra marks the first white Super Tuscan of Chianti made from 100% Chardonnay grapes grown on Tenuta Casa di Sala in Panzano. Coming to the wine scene in 1983, La Pietra came to be when the two Folonari brothers thought to vinify and age Chardonnay grapes as they already did with the Super Tuscan red wines.

Resting at an elevation of 450 meters, La Pietra’s Chardonnay grapes demonstrate the zippy acidity and freshness of vineyards influenced by cool climate. The fruit was handpicked and gently pressed before 24 hours of cold settling. The must was fermented in a 50/50 blend of new and once used French oak barrels with completed malolactic fermentation. The wine was then aged for 12 months on the lees in 50% new French oak with occasional stirring of the lees to promote richness in the wine’s aromatics and flavors.

The aging in French oak on the lees in combination with malolactic fermentation gives the wine a full body with notes of vanilla, butterscotch and raw honey on the nose. A slaty minerality and bright acidity balance the richness on the palate as white peach, tropical fruits and lemon curd shine through. This wine is a swirl of cream and citrus that pairs nicely with vegetarian dishes, soft cheeses and fish.