Freisa is a native black grape variety from Piedmont, widespread in the Monferrato Astigiano and Casalese, extending to the Langa Cuneese and from the hills of Turin to the hills of Saluzzo, Pinerolo, Canavese, and Novara. It is a rustic grape, ideal for this area with scarce summer rainfall. Freisa has a very ancient history, with the first written records dating back to the 16th century when a highly prized wine called Fresearum was included in some customs tariffs of the Piedmontese commune of Pancalieri, in the current province of Turin. Di Rovasenda listed it among the most widespread grape varieties in Piedmont in his Ampelographic Album. At least two varieties of Freisa are documented, Freisa Piccola, less productive and more suitable for hilly areas, and Freisa Grossa, more productive but qualitatively less valuable.

Ampelographically, Freisa presents long, cylindrical clusters, sparsely winged, and almost loose. The berries are generally oval with medium size and have a lot of bloom on the thin but very tough skins, which are black with a bluish hue. Freisa is a vigorous grape variety, with medium-high yields, especially in the Grosso subtype. It has a mid-late ripening period and is trained on trellises with Guyot pruning, featuring expansive and long prunings. Freisa is resistant to diseases and molds, although it shows some sensitivity to powdery mildew. The clay and marl soils of Piedmont are an excellent place for Freisa, which is used both in purity and in blends throughout the region. Freisa gives wines color, good tannic concentration, and fruity aromas. The acidic component and structure allow for medium-term aging. On the palate, it can be dry or sweet and can be slightly sparkling. When young, it is a fresh wine with liveliness and brightness, while over time it takes on more mature tones, with jammy fruits and some tertiary hints. In the sweet version, it is an excellent match for dry or creamy pastries, while the dry version pairs with cured meats, non-elaborate red meats, and some aged cheeses, and can also accompany pasta dishes with ragù.