Grignosca
Maybe Nebbiolo (Fabio doesn't want to say) from young vines in clay/limestone soils. Grapes are hand-harvested, destemmed, and macerate for 4-12 hours. Spontaneous fermentation in demijohn & homemade porcelain jars for 3 months. Frizzante. Unfined, unfiltered, no additional SO2.
Fabio Gea
Fabio is a young winemaker whose grandfather bequeathed him a few tiny plots around the Bricco in Barbaresco. When we say small, we mean small. His few rows of Nebbiolo, Dolcetto, Barbera, and Grignolino only cover a mere 3.6 acres, of which he makes 18 wines. He makes such little wine he is able to hand number each bottle with a pen.
Everything about Fabio’s wines is unique. Firstly the bottles themselves; His Barbaresco bottlings are labeled with hand-pressed pulp paper. Another is a bottle so oddly shaped you’d think it was unearthed from an ancient tomb or it was hand blown by an ogre on acid.
But what’s in the bottle is far, far, more interesting.
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Description
Maybe Nebbiolo (Fabio doesn't want to say) from young vines in clay/limestone soils. Grapes are hand-harvested, destemmed, and macerate for 4-12 hours. Spontaneous fermentation in demijohn & homemade porcelain jars for 3 months. Frizzante. Unfined, unfiltered, no additional SO2.
Fabio Gea
Fabio is a young winemaker whose grandfather bequeathed him a few tiny plots around the Bricco in Barbaresco. When we say small, we mean small. His few rows of Nebbiolo, Dolcetto, Barbera, and Grignolino only cover a mere 3.6 acres, of which he makes 18 wines. He makes such little wine he is able to hand number each bottle with a pen.
Everything about Fabio’s wines is unique. Firstly the bottles themselves; His Barbaresco bottlings are labeled with hand-pressed pulp paper. Another is a bottle so oddly shaped you’d think it was unearthed from an ancient tomb or it was hand blown by an ogre on acid.
But what’s in the bottle is far, far, more interesting.
