With Hart, Jess, Bradien, Tiara and Eric at No Menu for Hart’s birthday celerbration!

I was searching for wine #2 and my eyes locked on the SP68 Bianco. I first tried the Rosso with Brandon and really enjoyed it, so why not. The somm was enthused by the choice.

A blend of 2 native grape varieties, 60% Zibibbo and 40% Albanello on red sandy soil over limestone rocks. Hand harvested, organically farmed, fermented together using only natural yeast in concrete tanks with no temperature control. 2 weeks maceration with skin contact, aged in concrete tanks for 8 months and finally bottled unfiltered.
Let me tell you: you can absolutely smell the winemaking.

In the glass: this is a bright rich gold. Despite being unfiltered, the wine is clear. Sediments are fluffy and coagulated into fluffy strings at the bottom of the bottle.

On the nose. WEEEW. Let me tell you, this thing is INSANELY pungent.L, and straight intense funk town. It was too much. BUT. Underneath that funk is straight sweet apricot, and like a rich ripe citrus? The funk is also quite persistent, and i chose to let it sit in the glass untouched for a good 20-30mins. With enough air, the fruits finally had the chance to emerge: sweet apricot, some kinda flowery notes. When the fruits are in balance with the funk, it’s really a very delicious wine. It’s dense, and intensely aromatic

On the palate: has a little zip on the tip of the tongue. Mid- acidity, surprisingly structured with an almost mid yet fairly palate-coating body. Slight bitter finish that’s not unpleasant.

At the exhale, some sorta stone fruit, faint lychee, super aromatic.

This was a very weird/interesting wine, delicious, and enjoyable after a lot of air.
Is it sacrilegious to suggest…. Decanting a white wine?
I mean, that thing was actually absolutely foul at the start!