Inzolia (Ansonica)

Whether used for table wine, or as the preferred ingredient for the finest Marsala, Inzolia is generally regarded as one of Sicily’s highest quality white grapes. It has historically been planted in the western part of the island, in line with its predominant use for Marsala. Plantings of Inzolia declined significantly as the glory days of Marsala faded, with the heavily planted Catarratto, more suited to producing simpler and cheaper wines, taking the lead. Inzolia is still in moderate decline – not as sharp a descent as Catarratto, mind you – but many leading producers hold it in very high regard.

While 95% of Inzolia is grown in Sicily, it does also crop up in Tuscany under the name Ansonica. Long thought of as two different varieties, genetically they are in fact one in the same, although somewhat differentiated by various mutations particular to their removed locations. Ansonica is most famously grown on the rugged island of Giglio, where its isolation makes it that little bit different again to Ansonica on the mainland, and in turn the Inzolia of Sicily.