Freisa
| Variety Passport | |
| Country of origin: | Italy |
| Variety number VIVC: | 4256 |
| Prime name: | Freisa |
| Principal Synonyms: | Fresa, Freisia, Spanna Monferrina, Spannina |
| Pedigree confirmed by markers: | Nebbiolo x ? |
| Species: | Vitis vinifera |
| Ripening period: | Late |
| Classification and Use: | Dual-purpose, Commercial sale, Dry Table Wines |
| Resistance group: | Moderately resistant |
| Data Sources: | Vitis International Variety Catalogue (VIVC), Ampelografia Italiana (1879) |
| Agrobiology | |
| Vigor: | medium |
| Flower type: | hermaphrodite |
| Powdery mildew susceptibility: | 3 points (low resistance) |
| Botrytis susceptibility: | 3 points (low resistance) |
| Winter hardiness: | Low frost resistance (-18...-20°C) |
| Pruning length: | long, 9-14+ buds |
| Clusters and berries | |
| Bunch shape: | cylindrical |
| Bunch density: | loose |
| Berry shape: | oval |
| Berry skin color: | black |
| Seed development: | seeded |
| Flesh texture: | juicy |
| Berry skin thickness: | medium |
| Berry skin texture: | medium |
| Sugar content: | 18-19,75% |
| Total acidity: | 12,5 g/l |
| Flavor type: | Varietal |
| Ampelographic overview |
Main Characteristics of the Freisa Grape
The Freisa grape variety is an autochthonous vine of Piedmont, where its key cultivation zone is recognized within the hilly Alto Monferrato area between Turin, Chieri, and Moncalieri. The variety is characterized by being low-maintenance, stable in yielding, and adaptable to various exposures. On well-warmed calcareous slopes, the berries achieve optimal conditions, whereas on excessively fertile plains and compact soils, ripening is delayed, which impacts the must quality. The ripening period belongs to the late category. The sugar accumulation potential of the Freisa variety, according to the provided analyses, ranges from 18.0% to 19.75%, while the berry juice retains a natural high titratable acidity level of 12.5 g/l.
Morphological Description of the Freisa Grape Variety
Morphological features of the vegetative and generative organs of the variety:
- Mature annual shoot (cane): Characterized by sufficient thickness and firmness; internodes have a substantial length. The bark is colored light brown with a slight reddish tint. Buds are large, noticeably pointed, and darker than the main background of the shoot.
- Young shoot (tip): Features a greenish coloration, with weak web-like pubescence present only at the very tip. Young unfolding leaves are smooth, sometimes with a slight sunburn from the sun. Tendrils form in large numbers, stand out for their significant length, firmness, and toughness after lignification, and have a predominantly bifurcated structure.
- Formed leaf: Medium or small in size, with a dense consistency and a smooth surface. The blade width usually exceeds its length. The upper and lower sides are glabrous, colored a pure light green. The leaf can be entire or three-lobed with narrow lateral sinuses. The lobes have slightly elongated tips that protrude beyond the general outlines. The petiolar sinus is very open, its sides forming an obtuse angle close to a straight line, which is one of the main varietal features. Denticulation along the margin is shallow and moderately sharp.
- Cluster: Has an elongated cylindrical shape with wings (lobes) and sits on a long stem. The cluster structure is predominantly loose; along the length of the green rachis, clear gaps and empty spaces between individual berry branchings are noticeable. Upon ripening, the pedicels acquire a reddish color.
- Berry: Has a medium or large size, with a shape ranging from rounded to slightly oval. The pulp is soft, melting, and juicy, sometimes with a jelly-like consistency. The taste is vinous and tart, with a specific refreshing acidity. The skin is moderately firm, does not crack, is colored dark blue, and is covered with an abundant ash-grey waxy bloom. When not fully ripe, the berries retain a reddish tint.
Agrotechnical Features of the Freisa Variety
The Freisa grape variety possesses moderate growth vigor of the vegetative mass but stands out for its very high productivity. In the vineyards of the hilly Chieri and Pecetto zone, the vines are traditionally managed using a long pruning system (5 to 7 fruiting canes are formed on the trellises, carrying at least 10 buds each), fixing the shoots obliquely in a trellis form. The variety demonstrates high resistance to adverse winter conditions and spring frosts. During epidemics of fungal diseases, Freisa displays a high natural resistance to powdery mildew (oidium) and bunch rot, thereby ensuring a stable harvest even in years with unfavorable climatic conditions.
Winemaking and Product Characteristics
The Freisa grape variety is used as a base for mass wine production, ensuring the yields of dry, fresh wine materials with an alcohol content of about 11.1% ABV. In its pure form, wine made from Freisa grapes possesses a specific harshness and tartness but stands out for its high stability against spoilage and excellent aging potential. The young wine is most in demand during the summer period due to its freshness. In practical winemaking, the must of the Freisa variety is frequently co-processed with Bonarda and Dolcetto varieties, which allows for obtaining softer, more harmonious, and commercially successful blended wines.