Following my last post about rosé/rosato (Teres Primitivo), I think the Italians might be reinventing the flavors we associate with this style. In the glass it has a brownish tint and you wonder “is this still good?”, then you smell and its all clay and tomato and you think “weird. this is going to taste horrible…” then you swill and sip and its minerally and clean but heavy and your tongue feels bouncy because it is completely delicious and alive. If this was tasted blind, I might have mistaken it for a white wine, but if it was drank at a warmer temperature I might’ve thought it was a super light red. This grape is not yet on the public radar: gaglioppo.