About Langhe Freisa
- Style
- Red
- Grape Varieties
- Freisa
- Price Range
- $45-65
- Alcohol
- 13%
A rare varietal expression of Freisa — an ancient Piedmontese grape genetically related to Nebbiolo — made with the same traditional, low-intervention approach the estate applies to its Barolos. Rinaldi's Langhe Freisa shows the variety's naturally high acidity and light tannic grip alongside bright red fruit and a distinctive floral, peppery character.
Rinaldi's Freisa is a quiet reminder that Piedmont's identity runs deeper than Nebbiolo alone — a wine for those who want to taste the region's roots.
New to wine?
An intriguing, slightly rustic red for adventurous drinkers curious about lesser-known Piedmontese grapes beyond Nebbiolo and Barbera.
Food Pairings
A classic match for tajarin with sausage ragù, cured salumi, and grilled vegetables. Its lively acidity and light tannin also pair well with yakitori, tsukune, or a tomato-based Japanese-Italian pasta dish.
When to drink it
Piedmontese-themed dinners, wine-geek tastings, or casual meals with grilled or braised meats.
Terroir & Winemaking
100% Freisa, a grape historically overlooked but genetically close to Nebbiolo. Vinified using indigenous yeasts and aged in large old oak, resulting in a wine with naturally high acidity, moderate tannin, and around 13% ABV.
About the producer
Giuseppe RinaldiThe defining voice of traditional Barolo — unfiltered, uncompromised, immortalVisit the producer page →More wines from Giuseppe Rinaldi
Frequently Asked Questions
- What is Freisa, and how is it related to Nebbiolo?
- Freisa is an ancient Piedmontese red grape that DNA analysis has shown to be genetically related to Nebbiolo, though it produces lighter, higher-acid, more tannic wines.
- What does Rinaldi's Langhe Freisa taste like?
- Bright red cherry and raspberry, floral and light spice notes, with balanced acidity, moderate tannin, and subtle earthy undertones.
- How should it be served?
- Slightly cooler than room temperature (15-16°C), which highlights its fresh acidity.
- What food pairs well with it?
- Tajarin with sausage ragù, cured meats, grilled vegetables, and yakitori or tsukune.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier