Wines Barbera d'Alba Ca' Barun - Langhe Freisa - 2017

Viniou Reviews

Ca' Barun Cuvée Langhe Freisa 2017, originating from the revered Piedmont region of Italy, offers a distinguished expression of the local Freisa grape—a varietal closely related to the more famous Nebbiolo. This 2017 vintage benefits from a harmonious growing season, resulting in a wine that melds freshness and complexity. Crafted under the Barbera d'Alba DOC, this cuvée carries a ruby red hue and entices with a bouquet of wild berries, violets, and subtle herbaceous notes. On the palate, it delivers a vibrant acidity balanced by soft tannins, with undertones of black cherry, raspberry, and a hint of earthiness, characteristic of the Langhe terroir. The vinification process often includes a moderate maceration and ageing in stainless steel or large neutral barrels, preserving the varietal's intrinsic freshness and fruit purity.

The Piedmont region is nestled in north-western Italy and is fabled for its rolling hills, misty valleys, and a patchwork of vineyards thriving on calcareous clay and marl soils. The region benefits from a temperate continental climate, marked by pronounced diurnal temperature swings, which enhances the aromatic profile and depth of its wines. Historically, Piedmont is not only the birthplace of world-renowned Barolo and Barbaresco, but it also preserves a rich tradition of indigenous varietals such as Freisa, celebrated for their genuine, rustic charm and versatility at the table.

This wine pairs elegantly with a range of Piedmontese specialities. Consider serving it alongside tajarin al ragù (rich egg pasta with meat sauce), agnolotti del plin (meat-filled pasta), or roasted game birds. Its freshness and medium body also make it an excellent companion to mushroom risotto, aged salumi, and even pizza with robust tomato sauce. The earthy, berry-driven character will forge a dynamic synergy with semi-soft cheeses such as Robiola or Taleggio as well.

For optimal enjoyment, decant the wine for 30 minutes prior to serving to allow the aromatics to fully unfold. Serve at a temperature between 16 and 18°C to highlight both the fruit and the delicate structural nuances. This will ensure a rewarding tasting experience, whether enjoyed now or after a few more years of cellaring.