The grapes come from a small subzone of Rio Sordo, in Barbaresco.
Soil: Hilly terrain, limy and clayey composition.
Altitude: between 230 and 260 mt over sea level.
Vinification: It takes place in stainless steel tanks. The fermentation with emerged cap is characterized by frequent pumpovers.
The maceration lasts 8 days at a controlled temperature of 25°C.
Maturation: It’s made in steel tanks. In spring, the second fermentation takes place in an autoclave with a light froth.
Bottling: To mid-spring of the year following the harvest of the grapes, properly prepared, Langhe Freisa is finally bottled. So, he spends in the cellar a minimum aging period of a couple of months before it starts to consume.
Tasting Notes: Deep ruby red color. The nose is very vinous and fruity, with hints of cherry,blackberry and raspberry. The serving temperature is 14-16 ° C.
Accompniment: Cold cuts, Meat appetizers, first courses, boiled snails and “bagna cauda”.