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Inzolia (or Ansonica) is an ancient white grape variety, most widely planted on the sunny island of Sicily and in Tuscany. It yields refreshing, medium-bodied white wines distinguished by a unique aroma of toasted almonds, citrus, and white flowers. It is an excellent Italian wine that perfectly reflects the spirit of the Mediterranean region.
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White dry
Italy
This variety is highly dependent on the winemaking technology applied, so when choosing, it is important to notice whether the wine is pure or blended.
In the past, Inzolia was mostly used in the production of the legendary Sicilian Marsala wine. Today, it produces excellent dry (100%) table wines featuring crisp acidity, subtle saltiness, and a distinctive nutty finish. It is also very often blended with Catarratto or Grillo varieties to create even more complex and round-textured Sicilian blends.
Due to its subtle minerality and light nutty aroma, Inzolia is a classic seafood companion. The wine pairs fantastically with fried calamari, fresh oysters, swordfish dishes, and creamy seafood risotto. It will also match perfectly with poultry salads and mild sheep's milk cheeses.
Historically, Inzolia, along with Grillo and Catarratto, was one of the three main pillars used in producing the famous Sicilian fortified wine—Marsala. Inzolia provided this dark, sweet (or dry) liqueur wine with a unique aroma of almonds and walnuts and a round texture.
Yes, it is the same variety. The name Inzolia (or Insolia) is used in Sicily. Meanwhile, in Tuscany (especially on the Maremma coast and Giglio Island), exactly the same grape is called Ansonica. The Tuscan version is often slightly sharper and fresher, perfectly reflecting the local maritime climate.
