Langhe Freisa Santa Rosalia

Location: Commune of Alba
Area: 0,3100 Ha
Exposure: West
Elevation: 300 m.
Vitigno: Freisa

Training of vines: Vertical canopy
Rootstocks: K5BB
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

Production process
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.

Serving recommendations
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.