The grapes are destemmed and given a three-week maceration. Fermentation and aging are in glass demijohns for nine months. Blended in homemade porcelain jars. 10-25 mg per liter of sulfur added at bottling.

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.