Langhe freisa Doc
calcareous and clayey marl
wine training system
archetto variation of Guyot system
september 20th – October 5th
Following a manual harvest of Freisa grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°c for about 12 days. This is followed by a soft pressing and ageing into large oak barrels for 10 months. Then 4 months of aging in bottle.
Ruby red color. Fresh red fruits and spicy hints on the nose. On the mouth dry, with elegant and bitter tannins.
Langhe Freisa, considered the mother of the Nebbiolo vine, goes very well with dishes based on stuffed pasta, fresh pasta with game sauce, veal with tuna sauce, meat dishes, goose, bagna cauda, Piedmontese mixed fry. Also in the rest of the world there are many recipes that go well with this wine. In France we think of cassoulet (bean and sausage stew) and lamb blanquette. Moving to Austria, instead, the faschierte laibchen (beef and pork meatballs). In Hungary, mangalica meat or sült kacsa (roast duck). In Lapland, on the other hand, reindeer stew. In England, bangers and mash (sausage and mashed potatoes) and pork pie.