(From 2012 Vintage) 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.