Grown in Piedmont for centuries, Freisa has a uniquely intense berry character and tannins that make it capable of a range of red wine styles. Today it is most common to find respectable Asti and Barolo producers creating a complex, still, dry, barrel-aged Freisa. But traditionally producers allowed a second fermentation to create slightly frothy wine (called frizzante) akin to a good quality off-dry Lambrusco. Somm Secret—Freisa is a likely parent of Nebbiolo and may be related to Viognier.