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Langhe Freisa

Wines

A rarity even within the estate: half a hectare of 15-year-old Freisa vines planted inside the Bussia cru itself — the same calcareous clay-marl that gives Barolo its structure, here given over to one of Piedmont’s oldest, most obscure red grapes. (Ampelographers now believe Freisa is a genetic parent of Nebbiolo — the family resemblance shows.) Hand-harvested, fermented on native yeast for 10–12 days, six months in steel and six in large Slavonian oak, then bottled without fining or filtration. Only 4,000 bottles produced annually.

Dried strawberry skin, black cherry, and a peppery lift of spice on the nose; the palate is richer and more perfumed than you’d expect, closing dry, structured, and gently tannic — built to age.

Appellation: Langhe Freisa DOC 

Type: Red, dry

Varietal: 100% Freisa

Wine Details:

Tasting Notes:
Color: Deep ruby red.
Bouquet: Intense, strawberry, spicy.
Taste: Dry with good body, rich, red fruits, strawberry notes,fresh acidity, well balanced tannins.
Alcohol: Approx. 13-14% Vol
Total acidity: Approx. 5.4-5.8 g/L.
Serving temperature: 17º C (62º F)
Pairing: It pairs well with cold cuts, appetizers, pasta , meats; recommended with spicy food and ethnic cusine.

Vinyard Notes:
Production zone: Monforte d’Alba, Sottozone Bussia.
Vineyard area: 0.5 hectares.
Exposure: West.
Altitude: about 300 Meters a.s.l.
Soil: Elveziano with clayey sediments blue marl and tuff.
Average age of vines: 15 years.

Winemaking Notes:
Harvest: Early October.
Vinification: Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 8 days in stainless steel ta.
Aging: Six months in stainless steel tanks and six months in Slavonian oak casks, successive maturation in the bottle before release.
Production: 4,000 bottles a year.