Questo vino
Vineyard and terroir
The vineyard is situated across La Morra and Alba at 310 m, with a south-west exposure. The soil is tufo with a small proportion of sand. Planted in 1970 at 6,000 vines per hectare, it is trained to Guyot. The leaf-area-to-bunch ratio has been substantially increased over the past three decades. Selection continues through fruit set, veraison and ripening, with three manual green harvests reducing production and encouraging uniform ripeness.
Grapes
100% Freisa.
Vinification
The grapes are picked by hand into small crates to avoid compression and berry damage. The crushed fruit undergoes 12 hours of cold cryomaceration with dry ice, extracting aromatic and colouring compounds while lowering the temperature and protecting it from oxygen. Fermentation takes place with an emerged cap in temperature-controlled stainless-steel tanks. A natural secondary fermentation in autoclave creates the light sparkle. Operations following alcoholic fermentation, including bottling, are carried out under nitrogen to preserve aroma and colour while limiting sulfite use.
Ageing
There is no wood ageing. The wine matures briefly in stainless-steel tanks and then settles naturally.
Technical data
Dry extract: 29.70 g/L. A small amount of residual sugar is present, although no analytical value is given.
Tasting profile
Purple-red with ruby reflections and a light, evanescent carmine-pink foam. The bouquet is fresh, delicate and intense, with redcurrant, wild strawberry and other soft red-fruit notes. The palate is soft and delicate, with a slight liveliness from the natural secondary fermentation. Acidity and tannin are well balanced, complementing its youthful, fruity character and slight residual sweetness.
