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Hidden Tuscany Rating
Chardonnay 1984 de Folonari, à Panzano in Chianti, vinifié en acier puis élevé environ 24 mois en tonneau : un blanc toscan évolué aux notes de camomille et miel. Sa limite : un IGT sans distinction à 86,93 € les 75 cl, prix élevé pour ce rang.
Chardonnay pur en IGT Toscana, zone nommée (Tenuta Casa di Sala, Panzano in Chianti) mais cépage international sans lien décrit avec le Chianti Classico.
Aucune récompense ni guide mentionné, producteur Folonari nommé sans réputation attestée : simple absence d'information, note neutre.
À 86,93 € les 75 cl pour un IGT blanc sans distinction, le prix paraît élevé pour ce qui est décrit ; le grand format 1,5 L est bien ramené.
Profil aromatique détaillé (camomille, thé sec, miel, sauge, zeste de citron) et accords précis : poissons, crustacés, plats beurrés, fromages affinés.
Domaine nommé et situé, vinification précise : fermentation en acier, passage en bois à mi-parcours, environ 24 mois en tonneau puis affinage en bouteille.
Independent rating, calculated from the property's public information and traveler reviews. Commissions received on bookings are not included in the rating.
Comment on noteThe wine
Imagine for a moment: a white wine from 1984, born in Tuscany, defying time with unexpected elegance. This Chardonnay, La Pietra by Folonari, is a true time capsule, a testament to what patience and an exceptional terroir can offer. I invite you to discover a gem that whispers stories from another time.
This wine is the fruit of the Folonari estate, more precisely the Tenuta Casa di Sala, nestled in the heart of Panzano in Chianti. Although the region is world-famous for its robust reds, this estate has managed to tame Chardonnay, giving it an unexpected Tuscan setting. It is here, in this rolling landscape, that this grape variety drew its strength to span the decades.
La Pietra 1984 is a pure Chardonnay. Its vinification begins with fermentation in steel tanks, followed by a transfer to wood halfway through, a method that gives it structure and complexity. The aging is then meticulous: about 24 months in tonneau, those large oak casks, followed by prolonged refinement in the bottle. This long rest allowed the wine to develop a remarkable aromatic palette, blending chamomile, dried tea, honey, sage, medicinal herbs, and a vivifying hint of lemon zest. Its color, over time, has evolved into a deep gold, tending toward amber, a sign of its maturity. On the palate, you will discover an elegant structure, with an acidity still present that balances the evolved notes, offering remarkable aromatic persistence.
To accompany this La Pietra 1984, I suggest pairings that respect its complexity. Think of flavorful fish or shellfish, dishes enriched with butter or cream that will echo its roundness, or aged cheeses that will converse with its evolved notes. Serve it at a cool but not icy temperature, ideally in large glasses to allow its aromas to fully unfold. This is not a wine to drink in haste, but to savor, perhaps on a special occasion, to celebrate a birthday or simply the pleasure of a suspended moment. It is an invitation to contemplation, a sensory journey that I highly recommend you treat yourself to.
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