Description
Grape variety: Freisa
Production area: comune di La Morra
Altitude: 480 m asl
Soil composition: limestone and clay
Exposure: South – South-West
Vine training system: Guyot
Harvesting period: by hand, second half of September
Winemaking notes:
Vinification: de-stemming crushing, maceration in temperature controlled tanks at a temperature of 25-26 °C for 10-12 days with daily pumping over of the must, followed by malolactic fermentation
Ageing: in oak barrels
Tasting notes:
Colour: intense ruby red
Nose: complex notes reminiscent of red berries, tobacco and pepper, after a few minutes a floral scent reminiscent of roses is released
Flavour: decidedly persistent taste and rich in tannins which, together with the great structure, make it also a soft wine
Serving temperature:
16-18°C
Recommended pairings:
ideal with long cooked meat dishes where it harmonises best; also perfect with mature hard cheeses.