||freisa del Piemonte, freisa grossa, freisa piccola.
||End of September, first decade of October.
||Regular, generally abundant; But in some years it is subject to sanding and acinellatura.
||It is particularly widespread in the Piedmont hills of the Aegean and Casale Monferrato.
||The first written testimonies date back to the sixteenth century when a very valuable wine with the name of Fresearum was entered in some tariffs of Piedmontese customs in the municipality of Pancalieri, in the present province of Turin, in 1517. Subsequently, Pietro Francesco Cotti describes his cultivations Of Fresia in the Nieve Valley at Brichetto in 1692 and then other traces date back to 1760 when in some registers of the Lu Cantina there are some vineyard buffaloes and the sale of Freisa wine. To have the first ampelographic description, however, one must wait for the famous Georgian Calendar of the Turin Convent of Nuvolone in Turin, which described many of the Piedmontese varieties in 1799. Another count, however, towards the end of the nineteenth century, describes it as one of the most common Vineyards of Piedmont in its ampelographic album. This is the well-known and esteemed Count of John of Rovasenda of the century, who presided over the appropriate committee commissioned for the classification of Piedmontese vines.
||Leaf: Medium-small, trilobated, rarely pentalobata, top glabra, light green.
Bunch: of medium size, elongated, almost cylindrical, slightly winged, rather loose, with a very visible, rather long, green peduncle; Pedicels often reddish; Red-purple knot, red brush.
Acino: medium (more or less large or small depending on the subvariates), subtle or slightly oval; A well-pruned, black-and-blue-colored skin (which makes the abundant walnut look less gloomy), rather thin, but resistant; Juicy pulp, sweet, but a bit sour, simple; Colorless juice.
||The color supply is discreet, but above all that acid and structural that allow it to mature in the medium term. It is a characteristic Piedmont vine, where the scents of raspberry and violet are constant and penetrating. The taste can be dry or lovable, and wine can easily be slightly sparkling. Drinking young is a good, fresh, corroborating, vibrant and brilliant, while in the aging it takes on more mature tones, with the fruits that darken to black and some tertiary hint.
||Resistance to adversity: resists fairly well with late lashes; And is considered to be more resistant to the peronospora than the rest of the region ("Barbera", "Bonarda"); More receptive to the ojio.