Giacomo Brezza Langhe Freisa
This wine we typically place on the market in April following the harvest. It should be drunk at a temperature around 18 °C / 64 °F with foods that will work well with the rustic tannin of this grape for example mortadella, sausage, or richer fattier foods. This wine is recommended to be drunk young but can be aged another three to four years.
Fermentation and maceration with the skins at a degree of 26 °C / 78°F for 6 days, after will follow the Malolactic fermentation. Freisa made in Piedmont typically is a lightly sparking wine. Our Freisa however is vinified still, dry, and has a good structure.