Fabio Gea La Msoira e'l Rastel Pinotto Dolcetto d'Alba 2021

A truly artisan wine in every sense of the word.

The grapes undergo a three-week maceration after destemming, followed by nine months of fermentation and aging in glass demijohns. The wine is then blended in homemade porcelain jars, with 10-25 mg per liter of sulfur added at bottling.

Fabio, a young winemaker, inherited several tiny plots in Barbaresco from his grandfather, cultivating Nebbiolo, Dolcetto, Barbera, and Grignolino on just 3.6 acres. Despite the small scale, producing 18 wines, Fabio hand numbers each bottle, adding a personal touch. His wines are distinct not only in flavor but also in presentation, with Barbaresco bottlings labeled using hand-pressed pulp paper.