Description: Freisa is a grape with considerable vegetative vigour, genetically a somewhat rustic relative of Nebbiolo. With its ancient origin, it is mainly widespread in the area between the provinces of Turin (Chierese) and Asti (north-west, Terra dei Santi), but is also present in the Langhe. The wine, of a clear ruby red colour, is often produced in a slightly sparkling style, while in the past it was also traded in a popular softer version. It is in any case an interesting wine with fruity aromas. The palate reveals good acidity and pronounced tannins. It has an unusually high level of antioxidant elements. “La Martana”, which appears on the label, refers to the name of an important street in the village of Vinchio.
Harvest: Mid-September, the selection and harvesting occur in the morning to deliver the grapes to the winery in the afternoon, so that they arrive fresh and in optimal conditions to start the vinification process.
Vinification: After crushing and destalking the grapes, the must is sent to temperature-controlled stainless tanks. The alcoholic fermentation and mace- ration last around 5 days at a constant temperature of 24 °C to help developing all typical aromas coming from the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation at a constant controlled temperature of 18 °C.
Ageing: After the required racking to clear the wine from the sediments, the wine is aged in stainless steel tanks for about 5 months at a constant temperature of 10 °C. Then, the wine needs 3 more months of bottle ageing prior to its release.
Pairings: Salami and cheeses, white meats such as “tonno di coniglio” (rabbit tuna style) or rabbit with herbs, polenta and potatoes.
Serving temperature: 16°C