Is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onion"-skin orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. There are three major ways to produce rosé wine: skin contact, saignée and blending. Freisa is a red Italian wine grape variety grown in the Piedmont region of north-west Italy, primarily in Monferrato and in the Langhe, but also further north in the provinces of Turinand Biella. Freisa is a vigorous and productive vine whose round, blue-black grapes are harvested in early October. The three-lobed leaves are relatively small and the bunches are elongated in form. By the 1880s it had become one of the major Piedmontese grapes, and in that period its cultivation was stimulated by the vine’s resistance to the downy mildew caused by the Plasmopara viticola fungus. Wines made from the Freisa grape are red and usually somewhat sweet and lightly sparkling, or foaming. Still and fully sparkling versions are also produced, however, as are dry and more decidedly sweet styles. In the Canavese there is also a rosé which can be made primarily from Freisa.

Image description

Castagnito, in the Roero


Altitude: 350 mt.


Exposure: North east


Earthly: Clayey sandy

Vineyard: Different grapes area

Processing:Soft crushing, cold maceration, fermentation at  controlled temperature of 18-20°c, light clarification, cold stabilising, sterile filtering for bottling.

Sugar: 3,0 gr./lt.

Acidity: 5,10 gr. / lt.


Optimal age for consumption: 1-2 years


Descrizione immagine


Color pink, perfume delicate fruit, flavor dry, soft, balanced.    

      Serving temperature:                     10-12 ° C

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We recommend this wine with: Starter 
In conjunction with: Fish, shellfish, clams, pies, vegetables, white meat



4 discs of polenta prepared cold

4 slices of desalted cod 

2 onions

2 cloves of garlic 

1 brunch of parsley 

50 gr. drained tuna

Extra salt and pepper to taste 

200 ml of milk

Discs of polenta gratin with butter and parmesan
Prepare the sauce by frying the onion in julienne
The crushed garlic Parsley chopped tuna crumbled
Add milk
Cook for 15 minutes
If 'the case thicken the sauce with a little' flour and keep warm salt and pepper to taste Prepare the batter hitting the egg with flour and a little 'salt and sparkling water ..must have the right consistency, must veil spoon

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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