Italian Rieslings are usually drier and crisper than then benchmark ones, those from Germany or Alsace. And, for me, the Italian versions have less of the signature flavor of the varietal that is not my favorite, is it beeswax? Or petroleum (or maybe really kerosene), as I’ve also read? My long ago work as an operator sampling those tanks in a refinery makes me think it’s beeswax, even if I’m only really familiar with the aromas rather than the flavor of the refined products.
An Italian Riesling that I very much liked recently was Aquila del Torre in its only expression of the varietal from Friuli north of the city of Udine and in the foothills of the Julian Alps. With some citrus on the nose, the first sensation on the tongue was a bit of very nice effervescence from the noticeable acidity then some fruit, mostly lemon, a hint of minerality, some complexity, dryness with its 1 gram of residual sugar per liter, and well-balanced with a decently long finish. Medium-bodied, it is just 12.5% alcohol, welcome in these days of heat-battered grapes often turning into blockbuster boozers, even whites. Aquila del Torre Riesling is made with natural yeasts, stainless steel tanks, and is aged for twelve months on the lees, this giving it a slight bit more umph than the usual Riesling.
I found it flavorful and easily enjoyable. It complemented a simply prepared sautéed white fish, though I probably liked it more as an aperitif, even as an aperitivo.
The wine is available in the US, at least in California and New York, but it might take some digging to find. Prices seem to range from about $17 to $25 per bottle, very fair tariffs