Inzolia grapes

by | Oct 19, 2016

Inzolia or Ansonica is a white wine grape grown in Italy, particularly in western Silicy where it can be utilized for the production of Marsala wine.

Inzolia

The scientific name of inzolia is Vitis vinifera. This grape is famous for its nutty and oxidative fragrance. In Tuscany, this grape is commonly called as Ansonica.

It is the major and potentially the only part of Ansonica Costa dell’Argentario, the Tuscan D.O.C, which is situated on the island of Giglio and the extreme southern coast of Tuscany.

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Origin and History of Inzolia

In the present time, Inzolia is present across Silicy, primarily in Agrigento and Palermo. It is allowed as a blending grape in several of the DOC appellations of the island, giving a nutty quality to the wines produced with Grillo and Cataratto.

The tendency of Inzolia to lose acidity in the end of the season implies that it has been a building part of Marsala (fortified and sweet) wines for a long time, the improved techniques in the process of winemaking and a change in the trend has seen the place of this grape in Silician winemaking modify significantly.

In Tuscany, this grape is planted in the coastal Maremma, along with a small island 16 km offshore known as Giglio. It competes with Vermentino in fame, often adding it in blends to produce simple, dry wines with good nature.

Some winemakers in the region are producing more attractive wines, utilizing techniques like fermentation of the skin of grapes for additional flavor, as Inzolia has abnormally high tannin levels for a white wine.

This grape wine has a very long and intricate history. It is related to other natives of Silicy such as Nerello Mascalese and Grillo, but some other sources believe that Inzolia have originated from Sideritis and Roditis grape qualities of Greece.

Regions Where Inzolia Grape is Grown

Inzolia is also present in the subsequent DOC wines:

Silicy: Contea di Sclafani DOC, Alcamo DOC, Marsala DOC, Contessa Entellina DOC, Mamertino DOC, Menfi DOC, Memertino di Milazzo DOC, Erice DOC, Salaparuta DOC, Riesi DOC, Vittoria DOC, Sambuca di Silicia DOC, Monreale DOC, Sciacca DOC, Delia Nivolelli DOC and Belice DOC.

Calabria: Bivongi DOC.

Tuscany: Parrina DOC, Ansonica Costa dell’ Argentario DOC, Val di Cornia DOC and Elba DOC.

Synonyms of Inzolia Grape

Inzolia is also famous under the synonyms Ansolia, Ansonica, Ansolica, Amsonica, Ansonica Bianca, Ansoria, Ansora, Ansoliku, Anzulu, Ansorica, Anzonaka, Arba Solika, Insolia, Erba Insolika, Inselida, Inzolia Parchitana, Nzolia, Insora, Inzolia, Nsolia, Nsuolia, Nzolia di Lipari, Soria, Nzolia di Palermo and Zolia Bianca.

Characteristics of Inzolia Grape

The color of this grape is light straw yellow. The bouquet of this grape is primarily fruity with the notes of apricot, white peaches, pear and yellow peaches. The flavor is soft, elegant, comforting, fruity and fragrant with a touch of vanilla.

Vinification

Inzolia is an average- to late grape varietal which reaches maturity in the 2nd week of September. Inzolia has a tendency to become loose and fleshy if not picked up enough early and these grapes may be hung on the vine for a long time.

The fermentation is at a regulated temperature of 18 degrees at continuously 12 days. The maturation on the lees occurs for 4 months, then at last stabilization, filtration and bottling is done.

Characteristics of Ingolia Grape Wine

The Ingolia grape wine from giglio is bronze gold in color. It has an intense aroma of apple cider, toasted nuts, ripe red apple, poached pear, autumn spice, dried apple and brown sugar.

The wine was medium bodied on the palate with normal acidity.

The Inzolia wine from Silicy is medium yellow in color. It has a moderately intense aroma of green melon, white pear, ripe apple and something tropical. There were flavors of mild pineapple, banana, ripe white pear and red apple.

Food Pairings with Inzolia Grape Wine

We can pair Inzolia grape wine along with some food items such as rustic squash pizza, kale soup and mushrooms.

It can also be tried with noodles or simple ingredients such as cherry tomatoes and sun dried tomato.

Author

Michael Bredahl

Michael Bredahl

Wine Writer

Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂

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