Langhe Freisa

  • Borgogno
  • Piemonte, Italy

Method & Production

Natural fermentation (without the addition of selected yeasts) is carried out for 12 days at low temperatures, 24/28°C, followed by a soft pressing and ageing in stainless steel tanks for 4 months at a temperature of 18°C. The wine is then bottled and refines one months before release.

Freisa is a red grape variety indigenous to Piemonte and is related to nebbiolo. It is known for producing light wines and like nebbiolo it typically has high acidity and high tannins.

Tasting notes

Ruby red colour, fragrant fruit driven nose with aromas of red fruit, strawberry and rose. Wine is fresh and light bodied, red fruit and bitter almonds, with a pleasant grip from tannins on the finish. Good length. 

Food matching

Salami and other charcuterie, full flavoured antipasti like bagna cauda. Roast veal chop, and penne with pork and fennel seeds.