Ansonica

One Grape, Two Worlds: Sicily and Tuscany

Ansonica is a traveler whose character is strongly shaped by its place of origin. Although genetically the exact same grape, it reveals different faces depending on the region:
Sicily (Inzolia): Here, this grape is a historical legend. Long used in the production of Marsala wine, today it increasingly shines as the base for still, dry wines. Sicilian Inzolia features softer acidity, more pronounced tropical fruit aromas, and a pleasant almond finish.
Tuscany (Ansonica): The best examples are born in the coastal zone (Costa dell'Argentario) and especially on the island of Giglio. Here, in rocky, windswept growing sites, the wine becomes highly mineral, salty, and redolent of dried herbs and flint.

Flavor Profile: Almonds, Lemons, and Mediterranean Herbs

• Aroma: Elegant and dry. Dominated by lemon zest, yellow apples, and white peaches. Distinctive notes of unroasted almonds, pine needles, and dried Mediterranean herbs (macchia) add uniqueness.
• Structure: The wine features a medium body and somewhat calmer acidity than many northern varieties. However, it boasts an excellent texture and a subtle, slightly tannic "weight" on the palate, while the finish leaves a pleasant touch of saltiness and nuts.

Ideal Food Pairings

Due to its nutty and maritime character, Ansonica is an indispensable companion for summer dinners.
It is a perfect choice for seafood: grilled shrimp, octopus, mussels with garlic, and traditional fish stews.
It also pairs beautifully with lighter mushroom dishes, vegetable risotto, white meat (poultry or rabbit), and medium-hard cheeses. It is one of the few white wines that is not afraid of slightly richer sauces or dishes containing nuts.

Frequently Asked Questions

Why does this grape have two names—Ansonica and Inzolia?

It simply comes down to regional differences. In Sicily, the name Inzolia (or Insolia) took root centuries ago, while the name Ansonica caught on in Tuscany. Although the names differ, the grapes are genetically identical and both are famous for the same elegant nutty aroma.

Is Ansonica used to make orange wine?

Yes! Because of its relatively thick skin, this grape is extremely well-suited for extended maceration (skin-contact). In fact, the Tuscan island of Giglio produces some of Italy's most famous natural orange wines from Ansonica grapes, characterized by a deep amber color, firm tannins, and aromas of apricots and tea leaves.

Is this wine suitable for aging?

Most Ansonica wines are crafted to be enjoyed young (within the first 2–3 years), while their freshness and florality are at their peak. However, top-quality examples, especially those fermented on their skins or aged on the lees (sur lie), can successfully evolve in the bottle for 5 years or more.