Italianwines-naturally

13/08/2026

The Genius Potter Fabio Gea - Neive Piedmont In the story of amphorae, Fabio Gea cannot be left out; the genius w**emaker, in the heart of the Barbaresco region. A jack of all trades—a photographer, a geologist by origin—perhaps that is part of the secret to his w**es. He has installed self-sufficient gas generation (which I have not been able to fathom). He designs amphorae himself, in terracotta, stoneware, sandstone, and porcelain. Fabio spent some time in Japan traveling around and drawing inspiration from the principles of Masanobu Fukuoka, who wrote the book *The One-Straw Revolution*, seeking symbiosis with nature (synergy).

The Nebbiolo whisperer, as he is already admiringly called, now even has his own wooden barrels, made from wood cured with steam from the volcanic stone in Gea’s home sauna. His obsession with detail and creativity extends to even the smallest details: w**e labels are hand-printed on handmade paper that is applied to bottles by hand with a brush. He has even started a side business for which he designs the shapes of the various amphorae, they are made in egg form and other shapes. The company is called Porcellanea. The vessels are eagerly purchased by w**emakers such as Christiano Guttarolo, Casa Belfi, Cantina Giardino, and others.

His background as a geologist naturally helps in understanding the effects of different types of material/soil and temperatures. His long journey to Japan also contributes to his insights, for example regarding porcelain—which, incidentally, is primarily intended as a neutral container to store the w**e in before it reaches the market, rather than old, large wood and steel. Fabio searched for the right materials in China himself.

La Msoira e'L Rastel is the actual name of his w**ery. It is displayed as a symbol on the bottle and on the amphorae and means "The sickle and the rake" in the Piedmontese dialect. You can also see something else in it 😊 His w**es are vibrant,energetic and partially from the Nebbiolo and Barbera vines he inherited from granddad, 'Notu'. Some are beautiful old vines, and Fabio planted a new vineyard on steep slopes. He also has some Dolcetto and (sourced) Grignolino.

21/03/2026

Today 21/3 is INTERNATIONAL DOLCETTO DAY.

It's a Wonderful grape to explore, underestimated, versatile and gives you huge value for money. Found mainly in Piemonte and also in Liguria (as Ormeasco) always easy to drink, dark ripe fruitiness is key & low acidity as well. If you are looking for a friendly red thats not to heavvy on the tannins (usually) to go with your antipasti and pastameal, this can be your go to w**e. If you like Primitivo and Montepulciano give this a try.

Piedmonte is known for it's heavy duty Barolo and Barbaresco, and to a lesser extent Barbera, however Dolcetto shouldn't be overlooked.

There is the Docg Dogliani and then there are several doc's: Acqui, Alba, Asti, Diano d’Alba, Langhe Monregaslesi, Ovada.

Producers like their Dolcetto since it ripens earlier then their other grapes and it's ready sooner. It usually grows on the higher slopes. If you are looking for more structured ones look for sori on the label, which is a sort of cru.

Taste: Intense nose of blackberry, blackcurrant, white pepper, mint, chocolate, coffee (depending also on if there has been woodaging). Natural w**e makers tend to do just steel or cement ripening.

Some w**emakers to try:

Roberto Voerzio for serious stuff, Principiano (also for Dolcetto without added sulfites), Cascina Bocaccio, Rocca Rondinaria, Cascina Corte, Forti del Vento, Fabio Gea, Cascina degli Ulivi and many others.

Buon weekend!

27/02/2026

PROJECT TO SAFEGUARD OWN-ROOTED VITICULTURE
Sardegna Mamoiada by Giampaolo Paddeu -message on behalf of him, I visited a year and a half ago.
The own-rooted vine (also known as ungrafted or on its own roots) grows on its natural root system, without being grafted onto the “intruder” American rootstock.
This very rare “direct-root” technique allows the vine to preserve a unique genetic identity, resulting in higher-quality grapes.
It is also considered an agricultural, historical, and cultural heritage that must be protected, due to its extraordinary importance.
The project involves selecting and recovering varietal scions from historic vineyards that are over a hundred years old. These will then be planted once the soil has been properly prepared.
Several years of care and attention will be needed for the vines to grow and reach normal production.
To make all of this possible, significant financial resources, manpower, knowledge, and a great deal of time are required.
For this reason, I kindly ask anyone who wishes to offer even a small financial contribution, which will help support and preserve this type of cultivation.

PROGETTO DI SALVAGUARDIA DELLA VITICOLTURA SU PIEDE FRANCO … Giampaolo Paddeu heeft je hulp nodig voor PROGETTO DI SALVAGUARDIA DELLA VITICOLTURA SU PIEDE FRANCO

25/12/2025

Merry - merrie- Mary? - Christimas:)

22/06/2025

What's this stuff???
A Rosato from 2012- from a rare grape variety called Tintore and even more rare Moscia, from very old vines - one is not sure- 120/ 150 years old ore more from the Campania region.

By the colour in the glass and the vibrancy of it you couldn't tell that this was a 13 year old rose right? It still looks vibrant and almost like a red, that has to do with the grape variety tintore- the name gives it away its a tenturier grape.
works naturally and I visited them on my grand tour back in 2014. From the Amalfi coast you go up to Tramonti in the Monti Lattari and there you find this extraordinary area where few producers have some serious old vines that all escaped the phylloxera crisis that swept Europe in the late 19th Century. Most of them are ungrafted and at least 120 years old, trained using the traditional tendone (pergola) system. The vines' age means that they are extremely low yielding and the grapes can be quite concentrated.
The vineyards extend up to 700 metres above sea level and the soils are a mixture of tufa, sand, limestone and eruptive residues of Vesuvius, generally of a characteristic reddish colour.
Alfonso and his son are custodians in the true sense.
The rosato has lost a bit of fruitiness after 13 years in the perfume, however the taste is still there: wild strawberrys, a spicy wood cloves, (sottobosco), herbalness and a bit of a salty 'minerality' - jeah I know- the m word;)- either due to the roots that go deep and or the closeness to the sea.
worthy for sure and in the

Salute and cheers to biodiversity
**e

22/04/2025

In Sicily you are known as Inzolia,
And nowadays we don’t think much of it,
unless its made in dolia
Once upon a time part of the famous Marsala w**e
Your ancestry might be Greek
So maybe you are a w**e for he geek
On the coast of Tuscany in the Maremma
We can find you as Ansonica
Which reminds me of a harmonica
Well the smell
is for sure harmonius just like the taste
Worked biodynamicly in the vineyard,
some grapes have been picked late
The colour is gorgeous
there is no waste
You are lushus like a warm summer day
With a tea like feel and a zesty feel
Carlo the w**e maker named you Odyssee,
And thats what you are to me
copyright Josje