Fabio Gea Green Palma Barbera 2019
The number of the bottle and the total number of bottles are hand written on labels made from handmade paper.
The grapes are destemmed and macerated for three weeks. Fermentation takes place in small barrels and stoneware. 10-25 mg per liter of sulfur added at bottling.
Fabio Gea makes delicious wines from small parcels in Barbaresco. The land comes from his maternal grandfather Pòtu, (diminutive for Giuseppe in dialect) and is centered around different parts of Barbaresco, mostly near the Bricco, During his grandfather's time, the vines were still in polyculture, although he was apparently an expert who at one time had over 200 grape varieties on his land. But the winemaking and vineyard care skipped a generation and most of the plots became semi-abandoned. Fabio, after receiving his doctorate and working as a successful geologist for corporate companies for a number of years, decided to leave that world and reprise the family winemaking tradition. He also started bringing the vineyards back into shape.