Borgogno Langhe Freisa

Following a manual harvest of Freisa grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°c for about 12 days. This is followed by a soft pressing and ageing into large oak barrels for 10 months. Then 4 months of aging in bottle.