Freisa

Freisa is an old red grape from Piedmont and a direct relative of Nebbiolo. It gives fragrant wines with raspberries, strawberries and violets, and a firm structure. Once often lightly sparkling and sweetish, today it is increasingly dry and serious.

Freisa at a glance

• Colour: red grape
• Origin: Piedmont, probably the hills between Asti and Turin
• Budburst: April
• Flowering: June
• Veraison: August
• Harvest: late September to early October
• Pruning: Guyot
• Main wines: Langhe Freisa, Freisa d'Asti and Freisa di Chieri

Name and history

The name may come from the Latin word for strawberry, fraga, referring to the wine's aroma. An early mention is often attributed to a toll register from Pancalieri dated 1517, which refers to wine of the fresearum. For a long time Freisa was one of the most widely planted grapes in Piedmont. After phylloxera it was largely replaced by Barbera, and plantings are still declining.

DNA research showed that Freisa and Nebbiolo have a parent-offspring relationship. That explains the kinship you can taste: the same rose and raspberry aromas and the same firm tannins, but in a lighter form.

In the vineyard

Freisa is a strong, rustic grape that copes well with drought. There are two types: Freisa Piccola, with small berries, the quality grape for the hills, and Freisa Grossa, which yields more but makes less refined wine. The skin is thick and tough, so the wine can pick up plenty of tannin and colour.

The wines of Freisa

• Langhe Freisa DOC: the Freisa from the Langhe, often dry and firm. Some Barolo producers make a small, serious wine from it.
• Freisa d'Asti DOC: the classic Freisa from the hills around Asti.
• Freisa di Chieri DOC: from the hills near Turin, as a dry, sweet, lightly sparkling or sparkling wine.

Taste and style

Freisa is bright red with a purple glow. On the nose raspberries, strawberries, cherries, violets and roses. On the palate it has lively acidity and firm, sometimes slightly rough tannins. The traditional, lightly sparkling Freisa is fresh and fruity. A dry, wood-aged Freisa can age for several years and then resembles a light Nebbiolo from afar.

Food with Freisa

Freisa goes with salumi, carne cruda, pasta with ragù, red meat and aged cheeses. The lightly sparkling version is also delicious with antipasti.

Freisa at Barolo & Co

We currently have no Freisa in our range. Take a look at our red wines from Piedmont, or discover the other grape varieties.