Inzolia is a white grape of Sicily, grown mainly in the west of the island around Palermo, Trapani and Agrigento. It makes dry, soft, medium-bodied whites with citrus, white peach, almond and herbal notes, and is also one of the traditional grapes of Marsala.
Inzolia is also spelled Insolia, and in Tuscany the same grape is called Ansonica, grown on the coast and islands of the Maremma, such as Giglio and the Argentario. It has been grown in Sicily for a long time, mostly in blends with Catarratto and Grillo, and was used for Marsala because of its body and aroma. Since the 1990s more producers have bottled it on its own as a fresh, everyday white, and it remains one of Sicily's most widely planted white grapes.
Inzolia likes heat and dry conditions, but it can lose acidity if picked late, so vineyards at altitude and early picking help keep the wines fresh.
Most Inzolia is made in stainless steel and meant to be drunk young, within one or two years. In blends it adds body and a nutty, aromatic note to fresher grapes such as Grillo and Catarratto.
Start with a varietal Inzolia from the Sicilia DOC or Terre Siciliane IGT, served cool with fish. Producers worth knowing include Tasca d'Almerita, Rallo, Cantine Barbera, Pellegrino, Feudo Montoni, Valle dell'Acate, Firriato and Baglio di Pianetto.
Inzolia is often blended with Grillo and Catarratto, and shares western Sicily with Zibibbo. Read our best Sicily wines, the Marsala wine guide, or browse the grape varieties index.