About Nozzole Le Bruniche Chardonnay
- Style
- White
- Grape Varieties
- Chardonnay
- Price Range
- $18-23
A pure varietal Chardonnay from Tenuta di Nozzole's 'Le Bruniche' and 'Casa Vecchia' vineyards, replanted to Chardonnay in the early 1980s. Vinified without oak influence to let the varietal character shine, showing citrus, orchard fruit, and a creamy, medium-to-full body.
Unoaked and unapologetically fruit-driven — a Tuscan Chardonnay that prioritizes freshness over weight.
New to wine?
An easy, unoaked Chardonnay that's a gentle entry point for those new to Tuscan whites.
Food Pairings
Grilled white fish, shellfish pasta, creamy risotto, and soft cheeses.
When to drink it
Warm-weather lunches, seafood dinners, casual aperitivo.
Terroir & Winemaking
100% Chardonnay from the 'Le Bruniche' and 'Casa Vecchia' vineyard parcels; fermented and aged without oak to preserve pure varietal fruit character.
About the producer
Ambrogio e Giovanni Folonari TenuteTuscan legacy family estate spanning Chianti Classico, Montalcino, and Bolgheri.Visit the producer page →More wines from Ambrogio e Giovanni Folonari Tenute
- Cabreo Il BorgoRed · Sangiovese · Cabernet Sauvignon · Merlot
- Cabreo La PietraWhite · Chardonnay
- Campo al Mare Bolgheri RossoRed · Merlot · Cabernet Sauvignon · Cabernet Franc · Petit Verdot
- Il ParetoRed · Cabernet Sauvignon
- La Fuga Brunello di MontalcinoRed · Sangiovese Grosso
- La Fuga Rosso di MontalcinoRed · Sangiovese
Frequently Asked Questions
- Is Le Bruniche oaked?
- No, it is fermented and aged without oak, which lets its citrus and orchard-fruit character come through clearly.
- What grape is it made from?
- It is a pure varietal Chardonnay.
- Where do the grapes come from?
- From the 'Le Bruniche' and 'Casa Vecchia' vineyard parcels at Tenuta di Nozzole, replanted to Chardonnay in the early 1980s.
- What food pairs well with it?
- Grilled white fish, shellfish pasta, creamy risotto and soft cheeses.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier