Ribolla di Farra

Opened the bottle and it smelled really musty like dank basement. Quick taste, alive with vibrant acidity, some fruitiness. An hour later, basement wearing off a bit. Palette comes alive here, long finish hour. Hour or so later, nose is abundant herbs like chamomile and mint, wet stone, Aegean citrus. So much going on before even touching the lips. Each sniff is it’s own thing. In the mouth the acidity hits you like it’s a lot. But there’s candied citrus with salty carmelized sugar glaze and some white peach. Not cuz it’s sweet, it’s not. Then the finish is like unsweetened mentos and lingers on the tongue for quite a while. Good find on sale at Astor. Now I gotta find more old ribolla.