Freisa

What Is Freisa?

Freisa is a red grape of Piedmont, grown in the Langhe, the Monferrato and the hills around Asti and Turin. It makes light to medium-bodied reds with raspberry, strawberry and rose, high acidity and firm tannins, in still, sparkling and sometimes sweet styles.

Freisa is one of Piedmont's oldest documented grapes. DNA studies have shown that it is a close relative of Nebbiolo, with a parent-offspring relationship, which explains the shared rose and red-berry aromas and the firm structure. For a long time Freisa was best known as a slightly sweet, fizzy red. Today more producers make it dry and still, sometimes with oak ageing, and some of the best Barolo houses bottle a Langhe Freisa.

Where Freisa Grows

• Langhe: around Alba, Barolo and Monforte, where it is often made as a dry, still red.
• Asti and the Monferrato: the largest plantings, for both still and sparkling wines.
• Chieri and the Turin hills: the home of a traditional, often sweet or fizzy style.

Freisa and Italian Denominations

• Langhe DOC: varietal Langhe Freisa, usually dry and still.
• Freisa d'Asti DOC: dry or sweet, still or sparkling Freisa from the province of Asti.
• Monferrato DOC: varietal Freisa and blends.
• Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG: Barbera-based wines that can include a small share of Freisa.
• Piemonte DOC: the regional label.
• Freisa di Chieri DOC: the traditional zone near Turin.

Flavor Profile and Tasting Notes

• Fruit: raspberry, strawberry, red cherry and pomegranate.
• Other notes: rose, violet, herbs and a light earthy note.
• Structure: light to medium body, bright ruby colour, high acidity, firm and slightly rustic tannins.

Sparkling and sweet Freisa should be drunk young. Dry Langhe Freisa can age for five years or more, and gains a savoury, Nebbiolo-like character.

Food Pairing

• Cured meats: salami and lardo.
• Piedmontese pasta: tajarin and agnolotti with meat sauce.
• Meat: roast pork, sausages and bollito misto.
• Cheese: toma and medium-aged Piedmontese cheeses.
• Sweet Freisa: with fruit tarts or strawberries.

How to Choose and Where to Start

Start with a dry Langhe Freisa from a Barolo producer. Producers worth knowing include G.D. Vajra (Kyè), Bartolo Mascarello, Giuseppe Mascarello, Cavallotto, Brezza, Borgogno and Giacomo Fenocchio. For the Monferrato style, try Gaudio, Oreste Buzio or Tenuta Migliavacca.

Freisa is related to Nebbiolo and shares the Piedmont hills with Barbera, Dolcetto and Grignolino. Read our best Piedmont wines, the best Nebbiolo wines, or browse the grape varieties index.