Inzolia Wines

Inzolia typically shows flavours of lemon, pear, apple and soft stone fruit with notes of almond, herbs and a light saline touch. It has moderate acidity and a smooth texture, giving it a gentle and rounded profile. Some styles are crisp and fresh, while others are fuller with subtle spice.

Inzolia is primarily grown in Sicily, especially in the western part of the island around Agrigento, Trapani and Palermo. It is also found in smaller quantities in Tuscany, where it is known as Ansonica. Sicily remains the heartland of Inzolia production.

Yes. Inzolia and Ansonica refer to the same grape. In Sicily it is usually called Inzolia, while in Tuscany the name Ansonica is more common. The style can vary slightly depending on climate and winemaking traditions.

Inzolia pairs well with seafood, salads, grilled vegetables, light pasta dishes and Mediterranean cuisine. Its gentle acidity and soft texture complement dishes featuring herbs, citrus and olive oil. It is especially good with shellfish, simple fish dishes and vegetarian plates.

Inzolia is used to produce fresh unoaked whites, fuller textured styles, blends with grapes such as Grillo and Catarratto and wines for Marsala production. Most expressions focus on smoothness and subtle aromatics, although some producers craft more structured versions.