Winery Cascina GilliIl Forno Freisa d'Asti
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Il Forno Freisa d'Asti from the Winery Cascina Gilli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Forno Freisa d'Asti of Winery Cascina Gilli in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
On the nose the Il Forno Freisa d'Asti of Winery Cascina Gilli in the region of Piedmont often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Il Forno Freisa d'Asti
Pairings that work perfectly with Il Forno Freisa d'Asti
Original food and wine pairings with Il Forno Freisa d'Asti
The Il Forno Freisa d'Asti of Winery Cascina Gilli matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with vegetables, pasta bolognese or couscous chicken and merguez.
Details and technical informations about Winery Cascina Gilli's Il Forno Freisa d'Asti.
Discover the grape variety: Freisa
Aromatic, tannic reds with a bright ruby robe, firm tannins and high acidity, with intense aromas of wild strawberry, raspberry, rose, violet, spice and slightly bitter notes on the finish. Often made as frizzante (lightly sparkling) and sometimes sweet, rarely as still dry reds for ageing. Star of Piedmontese Freisa d'Asti DOC and Freisa di Chieri DOC around Turin. Autochthonous Piedmontese variety, genetically related to Nebbiolo.
Last vintages of this wine
The best vintages of Il Forno Freisa d'Asti from Winery Cascina Gilli are 2015, 2013, 2018, 2011 and 0.
Informations about the Winery Cascina Gilli
The Winery Cascina Gilli is one of of the world's greatest estates. It offers 20 wines for sale in the of Freisa d'Asti to come and discover on site or to buy online.
The wine region of Freisa d'Asti
DOC of the Asti hills in the Monferrato, Piedmont. Freisa is the exclusive flagship red (≥90%, a genetic cousin of Nebbiolo confirmed by DNA, mentioned since the 16th century): ruby-garnet colour, signature aromas of raspberry, red cherry, dried rose and violet, fine spices, characteristic fresh and lightly tannic finish. Available dry, semi-sweet, frizzante or spumante. A Piedmontese gastronomic tradition, best served chilled with charcuterie.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Balsamic
Aromas reminiscent of balsam, resin, incense, but also vanilla or liquorice wood.
