If there’s one grape variety that perfectly captures the essence of our island—with its warm sun, sea breezes, and ancient traditions—it’s undoubtedly Inzolia.
Today, we’d like to take you on a journey through the rows of this extraordinary white grape, which we at Baglio Diar cultivate strictly using organic methods.
We’ll start with a brief overview of the grape variety’s history and characteristics, and then conclude with our own expression of Inzolia, “Diornu.”
A Bit of History
Inzolia is one of Sicily’s oldest white grape varieties. Just think—its presence on the island dates back centuries.
It was likely brought here by the Greeks (some studies have shown a connection to Greek varieties such as Rhoditis and Sideritis), and was later exported to the “mainland” by the Romans.
Outside of Sicily, however, it is found primarily in Tuscany—on the islands of Elba and Giglio, as well as in the Maremma—where it is known as Ansonica.
Characteristics of the Inzolia Grape
It is a strong variety that thrives in the sun and is drought-resistant; it performs at its best in soils near the coast, where it “breathes” the salty air of the Mediterranean Sea.
In particularly rainy years, it can be affected by botrytis, a type of grayish, powdery mold that destroys the skin and produces enzymes that alter the wine’s color and aroma. In some rare cases, these conditions can give rise to noble rot, or Botrytis cinerea, which produces botrytized sweet wines. But that’s a whole other story.
Inzolia (or Insolia) is also a versatile variety: it can produce both approachable, delicate wines and full-bodied, structured wines. It is one of the grape varieties traditionally used in the production of Marsala wine, and some winemakers have even experimented with it in orange wines.
We have opted for its fresh and delicate expression.
Diornu: Baglio Diar’s Organic Inzolia
Ours is a single-varietal interpretation of the grape, which we grow in our vineyards between Marsala and Trapani. We’re located on the upper plain, at an altitude of about 100 meters and just a few kilometers from the sea.
The grapes generally reach maturity in late August. Afterward, in the winery, we carry out fermentation and aging in temperature-controlled stainless steel tanks to preserve the wine’s characteristics.
It has a pale straw color; on the nose, you may detect aromas ranging from white-fleshed fruits like pear or apple to fresh notes such as jasmine or mint, while on the palate you may find it light, fresh, and perhaps even with a hint of lime on the finish.
Its lightness also makes it quite versatile: try it with raw seafood, savory dishes without tomato sauce, or fresh cheeses.
Learn more about our Inzolia