Grown mainly in Piemonte, “Freisa” comes from a dialect word for "strawberry," closer to the French "fraise" than the standard Italian "fragola." It was extremely popular at the end of the 19th Century because of its resistance to disease and mildew, and recent DNA profiling revealed that Freisa has a parent-offspring relationship with Nebbiolo. Some Freisa is made in an alternative style that's lighter, softly sweet and slightly fizzy, a very refreshing wine for summer drinking. However Burlotto’s Freisa is fairly rich and deep, with sour cherry, a peppery spice, and tannins that make it perfect for pairing with Osso bucco, grilled mushrooms or venison ragu with polenta. Christine Manula
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