About this wine
Bartolo Mascarello's Langhe Freisa gives voice to a rustic, historic Piedmontese variety that is largely overlooked elsewhere. Fermented in concrete tanks with indigenous yeasts, it is aged in large neutral Slavonian oak botti in keeping with the estate's non-interventionist philosophy. The wine traditionally showed a touch of natural effervescence, but since 2020, rising potential alcohol from warmer vintages has led the estate to produce it only as a still wine. Expect bright raspberry, wild strawberry, violet, and rose hip aromas with lively acidity, fine sandy tannins, and a savory, earthy finish.
A rustic, high-acid red offering a rare glimpse of a nearly-forgotten Piedmontese variety — best enjoyed with food.
Sommelier's Note
"One of the few wines that proves Freisa, in the right hands, deserves cellar space alongside far more famous varieties."
Food Pairings
Excellent with rich pasta dishes, roasted meats, aged cheeses, and fatty charcuterie or traditional Piedmontese antipasti.
When to drink it
A slow, traditional dinner with friends who appreciate authentic, terroir-driven wines.
Specs
- Grape Varieties
- Freisa
- Style
- Red
- Alcohol
- 13%
- Price Range
- ¥10,000-14,000 (reference conversion from typical US/EU retail pricing; actual JP import pricing may vary)
Terroir & Winemaking
Freisa from estate vineyards in the Langhe. Fermented in concrete vats with indigenous yeasts; aged in large Slavonian oak botti. Produced as a still wine only since 2020 (previously also made as a lightly sparkling frizzante).
Frequently Asked Questions
- What does it taste like?
- Wild berries, dried herbs, and earthy minerals with sharp, refreshing acidity.
- Is it sparkling?
- No — since 2020 it has been made as a still wine only; earlier vintages were sometimes lightly sparkling (frizzante).
- Does it need decanting?
- Yes, at least an hour of decanting helps open up its aromas and soften the tannins.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バルトロ・マスカレッロ バローロ
Bartolo Mascarello Barolo
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Bartolo Mascarello Barolo is the quintessential expression of traditional Piedmontese winemaking. Produced from a blend of prestigious vineyards including Cannubi, San Lorenzo, Rué, and Rocche di La Morra, this wine eschews modern techniques in favor of long macerations and aging in large Slavonian oak botti. It is renowned for its extraordinary elegance, complexity, and longevity, offering a profound aromatic profile of dried roses, tar, red berries, and earthy spices. It remains a benchmark for purists who value historical authenticity and terroir transparency over extraction.
バルベーラ・ダルバ
Barbera d'Alba
RedBarbera
Bartolo Mascarello's Barbera d'Alba is sourced from the estate's vineyards in the commune of Barolo and crafted with the same uncompromising traditionalism applied to the flagship Barolo. Long macerations and extended aging in large, neutral Slavonian oak botti give a wine of exceptional purity, defined by vibrant acidity, deep red cherry and plum fruit, and characteristic balsamic and earthy undertones. Maria Teresa Mascarello considers it one of the estate's essential 'everyday' bottlings, meant to be enjoyed with food while still carrying real structure and ageability.
ドルチェット・ダルバ
Dolcetto d'Alba
RedDolcetto
A medium-bodied blend of Dolcetto from two crus within the Barolo township, Bartolo Mascarello's Dolcetto d'Alba is fermented in concrete or stainless steel and aged roughly nine months in large, neutral oak botti so that no oak character masks the fruit. It shows deep violet color, aromas of black cherry and blackberry with a hint of almond, and a dry, fresh palate with soft, approachable tannins — the estate's most accessible, early-drinking red.
ランゲ・ネッビオーロ
Langhe Nebbiolo
RedNebbiolo
Often described as a 'declassified Barolo,' Bartolo Mascarello's Langhe Nebbiolo is sourced from younger vines in the estate's Barolo-zone vineyards that do not go into the flagship bottling. Fermented with indigenous yeasts and aged around nine months in large casks, it captures the pure, unadulterated character of Nebbiolo — vibrant acidity, firm yet elegant tannins, and aromas of red cherry, dried rose, and forest floor — in a wine built for earlier enjoyment than the Barolo, typically within ten years of the vintage.