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Inzolia (Ansonica) ancient grape of Sicily, was the backbone of the island’s wineries, before that Sicily itself as the chosen land of the great red grape indigenous and international grapes. This beautiful grape, cultivated in Sicily has always been spread over centuries in Sardinia, the island of Elba and Giglio to the merits of Greek merchants. Stems from a robust vine, resistant to drought, to give a shoot apex medium, greenish yellow, almost hairless leaves with apical, yellow with bronzed shades. The leaf is medium-large, pentagonal, five, with a strip of green bottle clear, smooth, slightly wavy, glabrous. The cluster is semispargolo, pyramidal, winged, the berries are a good size, ellipsoidal golden yellow, and heavily exposed to the sun becomes amber, the skin is thick, waxy, pulp is deliciously crunchy. Inzolia deliver best with warm climates and ventilated, it oxidizes easily, gives vinified wines of body and long aging, but today the trend is coupled with non-native grapes, such as Chardonnay, along with local grapes such as Catarratto, Grillo, and Grecanico Damaschino to create wines of marked international taste, but in the meantime express a strong Sicilian.
Name Contessa Entellina Ansonica
Denomination doc
Category White
Regulation of production Ministerial Decree 08/19/1996 – G.U. 08/27/1996 N.200
Region Sicily
Province Palermo
Vines which is allowed to produce it: Ansonica: 85.0% – 100.0%
Grape’s yield for hectare 120 (80 for Harvest dared) quintals
Grape’s yield / wine 60%
Alcohol / grape 10,5%
Alcohol / wine 11.5 (13.0 for the late harvest)%
Acidity 4,5 for 1000
Colour Straw more or less intense.
Fragrance Delicate, fruity, distinctive.
Flavour Full, soft and harmonious.
Aging For the late harvest consumption not earlier than 18 months from 1 November of the harvest.