• La Bernardina Monferrato Freisa
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Accornero

La Bernardina Monferrato Freisa

La Bernardina Monferrato Freisa

Freisa
Italië · Piemonte
Everyday Red
framboos · viooltje · zwarte peper · room
€16,50
€16,50
Sale Sold out

Accornero, La Bernardina Monferrato Freisa

Accornero has been making wine since 1897 in Vignale Monferrato, in the heart of Piedmont. La Bernardina is their Freisa cuvée, an old local grape related to Nebbiolo and part of their range since 1980. A wine that shows what Monferrato can do beyond the well-known names.

What you smell
Raspberries, violets, and a hint of black pepper. Fresh fruit with a spicy edge.

What you taste
Lively and juicy, with a firm structure that makes your gums tingle slightly without drying them out. The fresh acidity keeps everything taut, the finish is medium-long with a slight bitter note of red fruit.

How it's made
100% Freisa, harvested early October. Seven days of skin fermentation, followed by full malolactic conversion. This second fermentation makes the wine rounder and softer in the mouth.

Serving
Serve at 16 degrees in a generous red wine glass. Decanting is not necessary, but half an hour of breathing will help the fruit develop.

Pairs well with

  • Vitello tonnato: the fresh acidity cuts through the creamy tuna mayonnaise.
  • Tagliatelle with salsiccia and fennel: the spicy red fruit harmonizes beautifully with fatty meat and fennel seeds.
  • Grilled portobello with thyme: the earthy mushroom picks up the spiciness of the Freisa.
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What you smell<!--en-->Raspberries, violets and a hint of black pepper. Fresh fruit with a spicy edge.<!--en--><!--en-->What you taste<!--en-->Lively and juicy, with a firm structure that makes your gums tingle slightly without drying them out. The fresh acidity keeps everything taut, the finish is medium-long with a light bitter note of red fruit.

100% Freisa, harvested early October. Seven days of fermentation on the skins, followed by full malolactic conversion. This secondary fermentation makes the wine rounder and softer in the mouth.

Serve at 16°C in a large red wine glass. Decanting is not necessary, but allowing it to breathe for half an hour will help the fruit develop.

- Vitello tonnato: the fresh acidity cuts through the creamy tuna mayonnaise.
- Tagliatelle with salsiccia and fennel: the spicy red fruit pairs beautifully with fatty meat and fennel seeds.
- Grilled portobello with thyme: the earthy mushroom complements the spiciness of the Freisa.

Accornero is wijnboer in Vignale Monferrato sinds 1897, en verkocht de druiven aanvankelijk aan de plaatselijke coöperatie. Pas in 1957 besloot Giulio Accornero zelf wijn te gaan maken. Zijn zonen zetten dat voort, en inmiddels staat ook de nieuwe generatie klaar.

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Piemonte staat bekend om Barolo, maar het grootste deel van de streek doet iets anders. In Monferrato en rond Asti maken kleine huizen wijn van Barbera, Grignolino, Freisa en Ruchè, druiven die zelden verder komen dan de regio zelf.

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