Inzolia

The Insolia is, among the Sicilian native varieties, the one which offers more organoleptic guarantees. It indeed distinguishes itself for the cleanness of the fragrance and the particularly long aromatic hold, besides being characterized by the fact that it can ripen in relatively hot areas without encountering premature acid fallings, typical phenomenon of the white berry variety grown in the same latitudes. For the Sallier de la Tour company, Insolia represents the white wine which above all is perfect on all the occasions and can be enjoyed within the second summer after its harvest.

 
 
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Inzolia
Inzolia
Grapes:
Inzolia.
Appellation:
Sicilia I.G.T. - Inzolia.
Production area:
Pernice Estate - Monreale (PA) - Sicily.
Training system:
Espalier.
Pruning system:
Guyot.
Vines per Ha:
4,200.
Yield per Ha:
8 t.
Production method:
Traditional in white.
Fermentation temperature:
16°C.
Maceration:
15 days.
Malolactic fermentation:
Not developed.
Ageing:
4 months in stainless steel tanks.
Alcohol content:
12.50% Vol.
Wine analytical data:
pH 3.27 - TA 5.10 g/l - RS 2.00 g/l - TE 17.50 g/l.
 
 

Colour:

Straw yellow.

Bouquet:

Intense and fruity. Ripe fruits, melon, peach, broom'sflowe scent.

Taste:

Dry, vegetable taste with fresh and citrus after taste.

INZOLIA

INZOLIA

One of Sicily's most important indigenous white varieties, second only to the Catarratto clones in terms of acres planted. Typically bunches will be loose-packed, winged and pyramidical. The oval-shaped berries vary in size from medium to small; the yellow-grey skin carries a bloom. When mature, the fruit generally has a high sugar content (19-27%), and low acidity (3.2 to 5.8 per thousand). It's also known as Ansonica.