Onde Gravitazionali Nebbiolo

Weirdness again. Brett fans may rejoice? The mousey comments make sense... high acid, some rhubarb vinegar components. It’s grippy, bright, and tastes like a winery. Good? I dunno... just odd.

So far, based off my limited experience, the wines of Fabio Gea are every bit as perplexing as they are fascinating. Twice now, across two distinctive expressions (the previous being “Cul Otte”) I have been duly impressed by remarkable aromatics and an exciting, complex palate...only to be let down by a mousy finish.

Popped and poured; consumed over three days (best on day 3), this particular expression, is a rustic field blend of 50% Nebbiolo, 45% Barbera, and 5% Dolcetto. The grapes were fermented and aged in various vessels of glass demijohns and stone. In the glass, it’s slightly hazy with a garnet core. There is definitely some VA, which I sort of dig, and the nose is greeted with a blast of ever so slightly under-ripened dark and red fruits, dried herbs, and freshly tilled earth. Freshness is the key word here. It’s positively bursting with precocious energy! On the palate, the fruit is bright and snappy; black cherry, tart plum, aronia berry, lingonberry, minerals...I’m being seduced by this wine! The tannins are super stiff but what I expect from such a blend being consumed so young...and then, about five seconds into the finish, the mouse cage/popcorn thing starts to show itself...and I just can’t get past it. I’m now 2/2 with Fabio Gea wines showing “mouse” taint which is becoming more and more common in an age where minimal SO2 is being used, particularly in the natural wine segment. Such a bummer. I hope these two experiences are not indicative of all of his wines because that would be a massive shame. There is so much potential for his wines to be out of this world, only to be ruined by this unfortunate combination of unwelcome compounds. I won’t rate this because of the flaw. Bottle #577/1448

Side note, Fabio’s wines are also elusive. His entire annual production averages roughly 5000 bottles so finding them can be a challenge.

Juicy. Liked this and great with pizza.

High acid, pale peach color, almost orange to the edges, like it’s got some age, but pretty young still, with pale maroon hues in the center. BOLD nose, perfume-y and complex, prominently floral, with notes of incense and a slightly musty attic element, and hints of red fruit pastry. Medium body, dry but Surprisingly slightly grippy tannins, Long lingering finish of raspberry, blackberry and rhubarb that REALLY lasts. Bottle 112/1448

I keep getting good bottles with no flaws. Delicious!

natural wine - really funky, flavorful italian red blend. you definitely get the 50% Nebbiolo structure and then a mix of lots of other flavor profiles. happy to try this one.

This wine is so alive and energetic. I love the freshness and the depth of fruit. So unusual. Nebbiolo, Barbers and Dolcetto. I didn’t get any of the mouse that another reviewer had, but drank it over a couple of hours rather than 3 days. My experience of Fabio Gea wines leads me into drinking them 1st night rather than saving. Plus, how do you stop pouring more wine into your glass when it’s this delicious?!

True unicorn wines. This one is a red blend of Piedmont grapes: 50Nebbiolo, 45 Barbera. Fresh red berries, perfumy florals with good acidity and a tingly vibrancy that I get from natural wines.

Best wine I've had in recent memory. Gorgeous nose. Beautiful melange of black and blue fruits. Juicy acidity. Lip smackingly good. Suave and svelte.

Only spent 30 minutes with it but began to fall apart, structure turned to sand and vinegar notes arose.