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Freisa Di Chieri Frizzante - Balbiano

£12.99

Freisa Di Chieri Frizzante – Balbiano

£12.99

PRODUCER Balbiano
COUNTRY Italy
REGION Piemonte
GRAPE 100% Cari
VINTAGE 2017
ALCOHOL CONTENT 6%
ORGANIC No
VEGETARIAN No
VEGAN No
Category:

Description

Producer notes 

The Balbiano Winery was founded in 1941, thanks to Melchiorre Balbiano and still still family run. The company’s philosophy has always focused on the motto “New technologies in service and respect of tradition”. For 75 years it has produced Freisa of Chieri, a historical product, once known only for its sweet vinification, but now universally appreciated for its dry version as well. The company’s production also extends to all the wines of Turin, including Bonarda, Barbera, Cari and Malvasia of Castelnuovo Don Bosco. The Balbiano Winery is part of the Masters of Taste, a prestigious event sponsored by the Chamber of Commerce of Turin and Slow Food.

Tasting notes

An easy to drink traditional Piemonte red sparkling wine. To be served at 16/18 degrees.

Additional information

Producer

Balbiano

Country

Italy

Region

Piemonte

Grape

100% Freisa

Vintage

2017

Alcohol Content

13%

Food Pairing

Salami, cheese, meat, appetisers and savoury dishes

Tasting notes

An easy to drink traditional Piemonte red sparkling wine. To be served at 16/18 degrees.

Producer notes

The Balbiano Winery was founded in 1941, thanks to Melchiorre Balbiano and still still family run. The company’s philosophy has always focused on the motto “New technologies in service and respect of tradition”. For 75 years it has produced Freisa of Chieri, a historical product, once known only for its sweet vinification, but now universally appreciated for its dry version as well. The company’s production also extends to all the wines of Turin, including Bonarda, Barbera, Cari and Malvasia of Castelnuovo Don Bosco. The Balbiano Winery is part of the Masters of Taste, a prestigious event sponsored by the Chamber of Commerce of Turin and Slow Food.

Production method

Manual grape picking. Soft pressing with rasps separation followed by fermentation in stainless steel tanks. 6 months of aging in french oak barrels. At least 1 year of bottle aging.

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