This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
Freisa is one of the indigenous grapes of Piedmont and there you can find some real fan of the wine from it. Arvelé (“revelation” in Piedmont dialect) is made with grapes strictly selected from Gilli’s vineyards.
Cascina Gilli lies in the Basso Monferrato, between Castelnuovo Don Bosco and Albugnano, on a spine of hilltops composed of greyish-white terra bianca, with uninterrupted expanses of vineyards in every direction, a terroir that has always produced wines prized for their full body and complex aromas.
Both the structure of Freisa and its flavour profile have a lot of versatility and the crisp and fresh palate of this Arvele’ is a good match for this taste-challenging dish, in which fat goose liver is counterbalanced by the caviar. The ingredients are all Western but the layers of textures and techniques clearly come from the Chinese culinary culture. The subtle hints of blackberry and rose petals of the wine are good companions especially of the wine jelly stratum of the dish.