Langhe Freisa Santa Rosalia
Location: Commune of Alba
Area: 0,3100 Ha
Elevation: 300 m.
Training of vines: Vertical canopy
Training system: Traditional Guyot
Vineyard layout: 0,8 m x 2,7 m
Vine density: 4.630 vines/Ha
Yield: ca.7.000 Kg/Ha
Vineyard planted: 1991
Fermentation is carried out at not more than 26-28°C. Fermentation and maceration time is about 6 days, followed by malolactic fermentation. Unlike other Piedmont Freisas, this Freisa is not effervescent, but is a dry, well-structured still wine.
Released in July following the harvest, Freisa should be consumed at room temperature, at 18°C; it is the perfect accompaniment to fat-rich meats such as cured meats and mortadella, which stand up to the forthright tannins characteristic of Freisa. It is best enjoyed young and fresh, although it will keep its qualities for three or four years.