Inzolia and Sicily, the identification of a terroir
For a long time Inzolia has been the supporting column behind Sicilian oenology. Grateful for this glorious past the Di Gaetano family interprets the history of this vine in the fertile soils of Dàgala Borromeo, where the interaction of the terroir and microclimate give surprising results. The heroes of Firriato, who as ever guard the authenticity of the native varieties, preserve it with care and attention. The soil and climate conditions that are found in the land of the Trapani countryside, with a high different in temperature between day and night, are ideal for bringing out the best of its semi-aromatic nature, which is enhanced in the glass through strict, modern vinification. Today Chiaramonte Inzolia, with its freshness and minerality, is considered one of the best single varietal representations of this variety.
For a long time Inzolia has been the supporting column behind Sicilian oenology. Grateful for this glorious past the Di Gaetano family interprets the history of this vine in the fertile soils of Dàgala Borromeo, where the interaction of the terroir and microclimate give surprising results.
- Appellation: DOC Sicilia
- Vine: Inzolia
- Terroir: hilly
- Soil: mid-mixture, mostly clayey
- Exposure: south-west (310 mt. a.s.l)
Dàgala Borromeo contains about 40 hectares of vineyards, situated at 90 metres above sea level. The soil and climate conditions of this wine-producing area are characterised by extremely fertile sandy loam soils that are very deep and well structured, but relatively poor in mineral elements.
Freshness and a respect for age-old history
The Chiaramonte family reached Sicily in the 14th century after the Norman era. Attracted by the beauty of the island they settled there and performed important tasks in the service of King Peter II of Sicily and King Louis of Sicily. Today, their august name has been revived and bestowed on a label that fully represents Firriato’s production philosophy of enhancing native vine varieties. Chiaramonte Bianco is an Inzolia that is strictly vinified as a single varietal, in line with the splendour of this noble lineage
The characteristics of vintages
After a winter and a spring with abundant rainfall, summer did not make the thermometers soar and the sugar level was lower than in 2017. September recorded a slight increase in moisture and minimum temperatures compared to last year, but without ever causing particular phytosanitary problems. At the beginning of the third part of the same month there were copious rains (on the 21st and the 22nd) that slowed down the harvest, but fortunately without compromising the health of the grapes.
Mild winter with appropriate moderate rainfalls and mild spring eased the regular vegetative process of the vines. Fortunately the lacking of precipitations over the springtime and the heat wave of the first part of June did not make plants undergo water stress. Broadly speaking this climate situation brought to a regular vegetative process and vines came to harvest time in extraordinary conditions. Among July and August temperature reached very high level compared to typical seasonal average. Although this heat wave , the temperature fluctuations eased a good aromatic maturation of the grapes that had been harvested almost a week before but with a drop of production by 25%. Vintage 2017 climate conditions positively influenced native white grapes as the Inzolia growing in the Dàgala Borromeo Estate, where grapes had been harvested in great conditions at the right sugar concentration level.
The summer season 2016 has been characterised by mild cimate, few rainfalls without excessive heat. After a winter characterised by few rainfalls, spring season began with cool temperatures lasted over flowering until the months of May and June when spring concluded with some rainfalls.These climatic conditions fostered a great vine life-cycle in the vineyard.
Very complex in terms of weather, the heat and rain Fall 2014 resulted in the appearance of a significantly reduced spontaneous sward and characterized by the presence of species microthermal (those that adapt and grow at low temperatures). In late they turn out to be the most wild and cultivated plants seed. The start of winter was cold, with the strong reduction of sporigen due to the Spring 2014 greatly damp.
It was an unforgettable vintage thanks largely to an almost uniform and very balanced climate, the spring was rightly rainy with cool summer which favoured ripening slow and gradual. There is talk of ” a summer without Scirocco wind”, July is spent without excessive heat. Parallel there were recorded temperature day/night very marked in all companies Firriato which helped the development of aromas and flavours.
The year showed to be fruitful. Either regarding the quantity, and definitely regarding the quality “very interesting wines regarding the aromatic profile” had been obtained. Because of the climate, the harvest lasted till the last week of September. The year 2013 gave a slower harvest and then a gradual maturation.
Ansonica grapes, better known as Inzolia in Sicily, are harvested by hand on the Dàgala Borromeo estate from the start of September, which is when they reach full ripeness thanks to the favourable soil and climate conditions. 2012 saw a winter that was not too harsh, with scarce rainfall, a humid spring and a muggy and sunny summer.
WineSpectator : 87 pts.
Annuario dei Migliori Vini Italiani: 97 pts.
WineSpectator: 85 pts.
Bibenda: 3 clusters
WineSpectator: 86 pts.
Annuario dei Migliori Vini Italiani: 85 pts. The Best producer of the year
Gambero Rosso: 2 black glasses
Bibenda: 3 clusters
I Vini d’Italia – Le Guide dell’Espresso: 5,5/20
WineSpectator: 85 pts.
L’Almanacco del Berebene – Gambero Rosso: quality-price ratio oscar
I Vini d’Italia – Le Guide dell’Espresso: The best quality price ratio purchase
Stuffed Swordfish Balls
Dice the courgettes and lightly fry in a frying pan over a medium heat. Meanwhile cut the 3 slices of bread into cubes and halfway through the courgettes cooking add them to the pan. Continue cooking until the mixture has the consistency of mash. If the mixture is too dense add some water. The ideal consistency should be that of the mince used to make meatballs. Once cooked, turn off the heat and leave to cool. Remember to set aside some of the filling to decorate the plate before serving.