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Similar to Nebbiolo, Freisa produces wines with considerable tannins and acidity. While it can be used in blends, it is most often encountered as a varietal. Traditionally Freisa was produced as a slightly sparkling wine with some noticeable sweetness. To balance the bitterness from the grape and aging on its lees, the wines would be made with a small amount of residual sugar and allowed to go through a secondary fermentation to create a limited amount of frothiness. This bitter/sweet dynamic has brought Freisa its share of fans and critics with wine experts such Hugh Johnson describing the wine as being "immensely appetizing" to Robert M. Parker, Jr. describing Freisa as producing "totally repugnant wines".