Long a staple for everyday wine, Ansonica – aka Inzolia – is getting a makeover on the Tuscan coast. Corinna Vicenzi is shown here, leaning on a stack of crates with shrivelled, sun-dried Ansonica bunches destined for a sweet wine from her Il Cerchio estate.
Inzolia, one of Sicily’s most planted varieties at over 7,000 ha (17,300 acres), never struck me as especially remarkable, because the majority of wines it is turned into are made in a squeaky-clean, cold-ferment, stainless-steel, tropical-fruit-basket style.
But I had a rude awakening about a year ago when I came across two examples from Formiche...
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