Freisa, with an 80% share as the clear protagonist in this cuvée, is one of the most intriguing grape varieties of Piedmont. As a close relative of Nebbiolo, it shares many similar attributes—subtle aromatics, robust acidity, substantial tannins, and immense aging potential. However, it possesses one ostensibly positive trait that paradoxically proved disadvantageous over the centuries: unlike Nebbiolo, Freisa is extremely resilient and undemanding, thriving in various terrains and requiring little sunlight. This resilience, while ensuring the production of at least decent wines, often came at the expense of quality. Consequently, Freisa was relegated to areas where Nebbiolo could not grow, overshadowing its potential greatness.
Freisa yields its best results in sandy, calcareous soils with some clay content—the exact conditions provided by Guido Zampaglione.
Guido harvests the grapes late, at a point when acidity and tannins have slightly softened. He blends them with a small amount of Dolcetto, Barbera, and Merlot (each between 5 and 10%).
Fermentation is spontaneous and uncontrolled in terms of temperature. The maceration period lasts about 40 days, with an aging process of 24 months in barrels followed by eight years of further maturation in the bottle.
Style
Freisa derives from the Latin word fresia, meaning simply “strawberry.” One whiff of Pecoranera reveals why: the aroma is distinctly reminiscent of strawberries. Beyond that, there are additional layers of scent to explore: meat and leather, wilted roses, earth, and underbrush. The wine is juicy and powerful, pulsating and dynamic, compact and uncompromising, rough, wild, and untamed—a partisan’s wine that retains its character even after nearly 20 years of barrel and bottle aging.
Data Sheet
Grape Varieties: Approx. 80% Freisa, Barbera, Dolcetto, Merlot
Vineyard: A high plateau at 350 m. Soils: Sand & limestone
Harvest: By hand
Vinification: Spontaneous fermentation with wild yeasts; 40-60 days on the skins
Aging: 2 years in wooden barrels, several years in bottles (depending on the vintage)
Filtration: None
SO₂: < 30mg/l
Alcohol Content: 14% vol.
Closure: Natural cork
Serving Temperature: 15-17°C
Optimal Drinking Window: From now – 2030
Volume and Price per Liter: 0.75 l (€33.5/l)
Philosophy: All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.
