Fabio Gea, a former corporate geologist turned winemaker, revived his family’s neglected Barbaresco vineyards once farmed by his grandfather Pòtu, who had cultivated over 200 grape varieties in a polyculture system. Working by hand and using only minimal copper and sulfur treatments, Gea farms 0.9 hectares of Nebbiolo (both inside and outside the Barbaresco DOCG), plus small plots of Dolcetto and Barbera, supplemented by rented parcels. In the cellar, he embraces both tradition and experimentation, notably crafting porcelain amphoras alongside using older barrels, glass, and stainless steel. Producing just 5,000 bottles across 18 distinctive wines each year, his estate—named La Msoira e’L Rastel (“The Sickle and the Rake” in Piemontese)—reflects a blend of reverence for heritage and a boldly unconventional spirit.
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