Antea Rossese Bianco

Ok, I fell for the hype—pre-phylloxera vineyard, obscure grape, natural yeasts, skin contact.... This is not a bad wine, in fact many Italian whites used to taste like this back before the transition to modern “clean” methods was complete. But truly nothing to write home about. For a really interesting and savory take on all the above (except for pre-phylloxera vines), I much prefer Ryan Glabb’s ”His” vermentino and ribolla gialla, from right up the road in Forestville. Ryme Cellars delivers! And the price is right, too.