About Frasca La Guaragna

In 2018, a casual meeting led to the founding of a winery. Curt Frasca, an Italian-American entrepreneur and lover of Barbera crossed paths with Matteo Gerbi, an esteemed winemaker in the Nizza Monferrato region. The two talked of their love for the local wines – especially Barbera – and a business plan was born.

Today, Gerbi serves as Frasca’s Winemaker and Director, drawing on his deep knowledge and experience in the region. Together, Gerbi and Frasca have turned their passion for the region into a quest to produce wines that are genuine representations of the Nizza Monferrato region.

Frasca La Guaragna wines are available in more than 20 markets around the world, including North America and Asia.

The Vineyards

The Frasca Winery consists of 22 hectares of vines. At 10 hectares, the La Guaragna Vineyard is the largest, and includes plantings of Barbera, Moscato, Riesling, and Arneis. Vines lie 170-250 meters above sea level on clay/limestone soils with a deep layer of sand. This terroir is known for contributing acidity and minerality to the finished wines.

The Agliano Terme Vineyard comprises 4 hectares at 180-230 meters above sea level on clay soils rich in minerals, which give rise to complex and long-lived wines. Barbera and Grignolino are grown here.

The Moasca Vineyard extends to 6 hectares at 180-220 meters above sea level on clay soils mixed with magnesium, which enhances the fruit aromas and flavors of the wines and contributes body. Barbera and Freisa are planted here.

Nizza Monferrato is the smallest vineyard at just 2 hectares and is devoted to 100% Barbera. Vines lie at 160-190 meters above sea level on calcareous clay soils which make wines with structure and complexity.

I recently had the opportunity to taste six wines from their portfolio:

Tasting Notes and Pairings

2024 Frasca La Guaragna Monferrato DOC Bianco “Sèj” ($24; 13% abv)

An intriguing blend of 85% Arneis and 15% Rhine Riesling grown in Nizza Monferrato on sandy, pebbly soils with a high concentration of sodium and minerals. The grapes were delicately pressed, and the wine underwent weekly bâtonnage from the end of fermentation until February. Aging was in stainless steel tanks, then in bottle.

Pale lemon-green color with delicate aromas of ripe white peach and apricot, green pears, and slate. A slight hint of fresh tarragon. On the palate there is moderately high acidity to balance the lush fruit; crushed rocks, something fresh and saline on the finish. I knew there was Riesling in the blend as soon as I tasted it. What a delight! The weight of the Arneis, tempered by the freshness of the Riesling, made for pure deliciousness.

The “Sèj” partnered well with a grilled pork tenderloin seasoned with Herbes de Provence, salt, and pepper. Herbal notes in the wine reflected similar flavors in the dish, and its zippy acidity provided a nice counterpoint to the slight sweetness of the meat. I love Piemontese white wines, and this one did not disappoint! Ripe fruit, bright acid, always refreshing. Yes!

We also tasted the Grignolino with the pork, and it was pretty good. But we both preferred the Bianco. Fret not, we managed to find a delightful match for the Grignolino, too . . .

2024 Frasca La Guaragna Grignolino d’Asti DOC ($17; 13% abv)

100% Grignolino from 25-year-old vines planted in the municipality of Agliano Terme. After pressing, the must went through a cold pre-fermentation maceration. Grape seeds were removed prior to fermentation, and there was no punch-down. The finished wine aged in stainless steel tanks and rested in bottle at the estate prior to sale.

Pale ruby in color with aromas of wild strawberry. This wine smells like springtime! Notes of white flowers and roses, plus a hint of freshly-tilled soil transport me to a garden in full bloom, just after a rain shower. Silky tannins tickle the palate, while the acidity and wild strawberry dance beautifully together.

Boy, this was a fun wine! If you’ve followed me for any length of time, you’ll know I have a soft spot (bordering on obsession) for Grignolino. Paired with a lime- and cumin-crusted skirt steak, it turned a Friday-night dinner at home into a special event. Super-delish!

2023 Frasca La Guaragna Freisa d’Asti DOC ($25; 13.5% abv)

100% Freisa from 20-year-old vines in the village of Moasca. During fermentation, 30% whole bunches were included to accentuate the fruit character of the wine. Afterward, the wine continued to macerate on the skins (with no punch-downs) and aged for four months in large oak barrels.

Deep ruby color. On the nose there are intense aromas of ripe black olive, red raspberry, strawberry, and plum, followed by a slightly smoky note of flint. On the palate, this wine is fruity (red fruit as on the nose) with tangy acidity and slightly grippy tannins. The finish also reflects the nose, particularly the lasting notes of black olive. It’s a bit like the Grignolino, structure-wise, and is similarly pleasant to drink.

I paired the Freisa with broccoli rabe lasagna with sweet Italian sausage. A heartwarming match on a chilly spring evening.

2022 Frasca La Guaragna Barbera d’Asti DOCG ($23; 14%  abv)

100% Barbera from vines averaging 25 years of age. Grapes from 15 plots were vinified separately, highlighting the property’s diverse terroirs. Aging was in steel tanks, followed by further aging in the bottle.

Lovely, dense purple color with a nose of violets, black raspberry and cherry, and bright strawberry. There is also a distinct mineral note. On the palate, well, this wine is just damned delicious! (My actual tasting note.) It’s perfectly balanced (i.e., not as noticeably acidic as some Barberas can be) with moderately high acid and rather mild tannins, and medium body. There are flavors of ripe black fruit as on the nose, with a long finish that ends on a pleasant licorice note. A pure pleasure to drink!

I paired this wine with Sunday supper: a perfectly roasted chicken and fresh garden salad. Gabe and I couldn’t have enjoyed it more.

2021 Frasca La Guaragna Nizza DOCG ($36; 14.5% abv)

100% Barbera from 35-year-old vines grown in Nizza Monferrato, Agliano Terme, and Moasca. Vinification was via delicate pressing, and included some whole berries; long maceration, no punch-down. The wine aged for 6 months in large oak barrels followed by additional time in the bottle before release.

Pretty purple robe that goes all the way to the rim. Profusely aromatic, with red and black cherry, tomato leaf, and ripe black plum. There’s also a savory, meaty note that’s quite enticing. On the palate it’s a lesson in structural balance: moderate tannins and high acidity serve as counterpoints to the lush, ripe berry fruit character. Despite its high alcohol level, this wine tastes fresh and lively. The finish serves up a delicious, crunchy-mineral sensation, like the coda to a perfectly played symphony.

The Nizza definitely belongs at the table, and it jazzed up a simple meal of grilled lamb kebobs with a mixed bean and pepper salad. Just delicious!

2021 Frasca La Guaragna Nizza DOCG “La Veja” ($65; 15% abv)

100% Barbera from 90+ year-old vines in Agliano Terme. Vinification was via gentle pressing, with a small percentage of whole berries. No punch-down; maceration up to 45 days, then aging in steel tanks followed by 6 months in older, large barrels.

Tasting Notes and Pairing

Deep purple color with a ripe, warm nose of black cherry and plum. Floral notes (violet, rose) and a stony/flinty element. It’s tangy on the palate, with plummy, cherry flavors balanced by moderate acidity and smooth, mild tannins. A bit warm on the finish. I liked this wine, but I preferred the two previous Barbera-based wines: they seemed to handle their high alcohol levels a bit more gracefully. Perhaps I should chalk it up to the 2021 growing season being warmer than usual. I’d love to try another vintage of La Veja for comparison.

We sipped La Veja with oven-roasted chicken thighs and potatoes; a nice match all around.

Thank you to Matteo Gerbi and Curt Frasca of Frasca La Guaragna for providing samples of these wines. It was truly a pleasure to taste them and learn about how they’re made.