Ansonica

Ansonica is the Tuscan name of the white grape more often called Inzolia in Sicily. It belongs to the Mediterranean side of Italy's wine story, appearing on the Tuscan coast and islands as well as in Sicilian vineyards. That change of name can hide the connection between bottles that sit in different parts of a shop.

Its appeal is usually texture and ripe fruit rather than an especially piercing aroma. Dry versions can feel rounded and gently savoury, making a useful change from sharply grassy whites. Winemaking introduces substantial variation: a pale, directly pressed wine and an amber example fermented with its skins will not have the same weight or grip.

Use the style of the bottle to choose the meal. A fresh dry Ansonica suits grilled fish, seafood pasta and vegetables dressed with olive oil. A more textured, skin-contact version can stand beside firmer fish or roast poultry. Give the latter a little air and a little warmth in the glass before deciding it is too closed.