The Greco di Tufo 1990, Mastroberardino, had been stored properly
since release and was the last bottle. I drank several bottles of it
many years ago. I was not expecting much since, in the past I did not
find many Italian dry whites that aged well at all. Many were good
fish wines when young, but they often oxidized rapidly, if they were
not slightly oxidized when first received in the US.

The wine is now light yellow with no hint of oxidation.It is now more
smooth and complex than when young. It reminds me just a bit of how a
top white Bordeaux ages. It is not as intense and does not have much
herbal quality. There is considerable mineral quality but it is not
flinty. There is a special smell and taste that is complex, but
subtle, that hints of wild flowers or wild flower honey. The wine is
quite dry with enough acid. It is a good fish or shellfish wine, but
now better suited for richer fish dishes. I had it with a lobster tail
with crab stuffing, and it was about right for that.

The grapes for this Greco were planted in the Avellino when it was
colonized by the Greeks before there was a Rome. The vines grow at
about 2000 ft. above sea level, which likely is a big advantage in
this Southern part of Italy. Heaven knows what the ancient wines from
Greco grown here were like.

On Jul 9, 3:18?am, cwdjrxyz wrote:
The Greco di Tufo 1990, Mastroberardino, had been stored properly
since release and was the last bottle. I drank several bottles of it
many years ago. I was not expecting much since, in the past I did not
find many Italian dry whites that aged well at all. Many were good
fish wines when young, but they often oxidized rapidly, if they were
not slightly oxidized when first received in the US.

The wine is now light yellow with no hint of oxidation.It is now more
smooth and complex than when young. It reminds me just a bit of how a
top white Bordeaux ages. It is not as intense and does not have much
herbal quality. There is considerable mineral quality but it is not
flinty. There is a special smell and taste that is complex, but
subtle, that hints of wild flowers or wild flower honey. The wine is
quite dry with enough acid. It is a good fish or shellfish wine, but
now better suited for richer fish dishes. I had it with a lobster tail
with crab stuffing, and it was about right for that.

The grapes for this Greco were planted in the Avellino when it was
colonized by the Greeks before there was a Rome. The vines grow at
about 2000 ft. above sea level, which likely is a big advantage in
this Southern part of Italy. Heaven knows what the ancient wines from
Greco grown here were like.

I really like Greco di Tufo but I had no idea it could age for so
long. Thanks for the notes!