CABREO LA PIETRA CHARDONNAY 20

La Pietra’s Chardonnay grapes come from high-elevation vineyards (450 meters) that produce grapes with cool-climate freshness and balancing acidity. Handpicked fruit was gently pressed before cold settling for 24 hours. The Chardonnay must was fermented in French oak barrels, 50% new and 50% one-year-old, for 15-20 days before malolactic fermentation. The wine aged 12 months on the lees in French oak (50% new) with periodic stirring to enrich the wine’s aromas and flavors, and a minimum 6 months in bottle before release.