Inzolia is a delightfully aromatic white grape from Sicily. It's listed as "dei Fornelli" in reference to the ancient clay ovens used in the area that comes from the clay-rich soils of the vineyards. Fermented in cement and aged on the lees for 6 months.
One of the many, many things I love about Italy is that it's such a treasure trove of obscure grape varieties. I mean, when is the last time you had a glass of Inzolia? Exactly, me neither. Yet, it's not exactly new. Inzolia, aka Ansolia aka Ansonica, was likely brought to Sicily by the Greeks in the 7th century. Historically it's been blended with Cataratto and Grillo and used for making Marsala, but it makes a lovely wine on its own, especially when in the hands of an old-school producer like Feudo Montoni. The grape has a beautiful golden skin that gives the wine a rich yellow color. You'll find aromas of ripe pear, honey, and hot tire/petrol, almost riesling-like, but on the palate it's full bodied and minerally with floral and almond notes. Drink on its own or pair with hardier fish.
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Astor Wines & Spirits 399 Lafayette St. New York, NY 10003
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