Inzolia

Among the indigenous varieties, Inzolia interprets the expression of Mediterranean herbs and, most characteristically, orange blossoms and almonds.

 
 
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Inzolia
Inzolia
Grapes:
Inzolia.
Appellation:
Sicilia DOC.
Production area:
Pernice Estate - Monreale (PA) - Sicily.
Training system:
Espalier.
Pruning system:
Guyot.
Vines per Ha:
4,200.
Yield per Ha:
11.0 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 3.19 - TA 4.90 g/l - RS 0.80 g/l - TE 18.80 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.