Steinberger on 'natural wine'

originally posted by Levi Dalton:

Supposedly there is a style of making Freisa in which the result is similar to Brachetto d'Acqui, that is to say somewhat sweet and also frizzante, but I have never encountered an example.
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Indeed there is; we had a bottle of sparkling, slightly sweet Freisa at an Asti restaurant named Convivio in May 2009. The restaurant recommended it to us, and it went well with the meal.

On the same trip we bought a bottle of the then-current vintage of Vajra's Ky (don't have the vintage info at hand) at the winery based on our tasting. We drank it with a picnic meal; it was way too young, but clearly excellent wine in spite of its youth.
 
My first encounter was freisa was memorable, a 2003 Langhe Freisa Guiseppe Mascarello. I had a difficult time believing it was a 2003. Late ripening variety, I suppose ?
 
originally posted by Marc D:
Levi,
What do you think of the Freisa made by Brovia?
I've never had a chance to try one myself.
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Damn my Rosenthal rep! I didn't know there was such a thing!

Check back with me Friday, because I intend to taste this by Wednesday.

fyi, My Rosenthal rep is actually quite cool, I was just joking above.
 
originally posted by .sasha:
My first encounter was freisa was memorable, a 2003 Langhe Freisa Guiseppe Mascarello. I had a difficult time believing it was a 2003. Late ripening variety, I suppose ?
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I believe it is a requirement in the Piemonte.

I think it is a mid-October harvest on the normal, but will stand corrected by those who know more.
 
2004 Giuseppe Mascarello Langhe Freisa Toetto (Castiglione Falletto) 13.0%
Complex and pungent aromas, with red fruits, guava and tar. Chunky tannins, less acid than others, but juicy and chewy.

2001 Giuseppe Mascarello Langhe Rosso "Status" (Perno & Castiglione Falletto) 13.5%
A blend of 70% Nebbiolo, 25% Barbera and 5% Freisa created by Mauro Mascarello. Muted nose, with red berries. Attractive mouth feel, balanced, gastronomic acidity, not too tannic.

2007 Bartolo Mascarello Freisa Nebbiolata Vigna Monrobiolo 13.5%
Single vineyard. Nebbiolata because wine stays in contact with Nebbiolo musts for approx. 12 hours. Robust cherry and animal aromas. Very flavorful, with some secondary fermentation carbonation, desirable in this wine, according to Maria Teresa. Liveliness masks considerable substance.
 
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