Ansonica

Sicily at altitude. The Insolia vines of Cusumano grow in the hills near Salemi and Monreale – with south-easterly exposure, slow ripening and pure mountain air. No drama, no feat of strength: the high altitude does the work. Hand-picked at the beginning of September, twelve hours of cold maceration at 8°C, gentle pressing, temperature-controlled fermentation at 18–20°C, four months on the fine lees in steel. Straw yellow colour, hawthorn, citrus peel, a hint of exotic fruit – fresh, delicate, with pleasant acidity and a light salty-mineral finish. SUPERIORE.DE

The Sallier de la Tour winery has been owned by the Counts Tasca since 2009, making it the fifth winery that complements and characterises the diversity and professionalism of what is probably Sicily's most famous winery. At Sallier de la Tour, the focus is on the Grillo, Inzolia, Syrah and Nero d'Avola grape varieties. Light yellow in colour with green reflections. Orange zest, meadow flowers and notes of melon and herbs on the nose. Fresh and light on the palate, again fruity, with a fine almond flavour. A delicious classic for light Mediterranean cuisine and warm summer evenings. SUPERIORE.DE

An exciting Sicilian duo: Angimbé combines Inzolia and Chardonnay to create a white cuvée that combines island flavours with international elegance. The grapes come from Tenuta Ficuzza at an altitude of around 700 metres – a cooler terroir with clay-limestone soils that lend freshness and structure. Pale straw yellow in the glass with golden reflections. Yellow pear, pineapple, citrus, some honeydew melon and floral notes on the nose. Juicy, round and balanced on the palate, with mild acidity, fine fruit sweetness and a harmonious, slightly spicy final. A versatile, accessible white wine that accompanies Mediterranean cuisine just as effortlessly as relaxed evenings on the terrace. Very good value. SUPERIORE.DE

Anthìlia is Donnafugata's "ancient white rock", named after the ancient town of Entella and a tribute to the roots of Contessa Entellina. Born as the first wine of the house, it is still a shining classic in the portfolio today. Pale yellow in colour with delicate greenish reflections. The nose reveals a lively basket of aromas of white peach and fine citrus notes, accompanied by fragrant wild flowers that combine lightness and freshness. Clear and juicy on the palate: pure fruit, a pleasant salty coolness and an elegant finish. Goes perfectly with raw fish, fried vegetables, vegetable tarts or mild cream cheese – a Mediterranean white wine that is an uncomplicated delight and enriches everyday life with style. SUPERIORE.DE

Vigna di Gabri is a classic white wine with high standards that realises the idea of an elegant, autochthonous Sicilian wine in a refined form. Ansonica (Inzolia) forms the basis, supplemented by smaller proportions of Chardonnay, Sauvignon Blanc, Viognier and Catarratto – a finely balanced cuvée with origin and style. The grapes come from the hills of Contessa Entellina, where limestone-rich soils and high altitudes ensure freshness and aromatic complexity. Bright straw yellow in colour with golden reflections. The bouquet smells of white peach, candied lemon, herbs and some broom, underpinned by fine mineral notes. Structured and smooth on the palate, with clear fruit, fine flavour and well-integrated acidity. A well-balanced, pleasantly dry white wine with fine complexity – ideal with fish, white meat or Sicilian cuisine with a fresh herbal flavour. For us, Vigna di Gabri is and remains one of the discreet and high-quality classics in Donnafugata's portfolio. SUPERIORE.DE

Rami is an attractive and at the same time very individual blend of Grecanico and Inzolia. Bright golden yellow in colour with a slight, typical cloudiness of an orange wine and an initially restrained, reductive bouquet, with some aeration then sweetly scented with apricots, dried flowers and orange peel. This intellectual white needs time and a certain amount of experience with natural wines - with the necessary amount of oxygen, it is highly appetising and elegant on the palate. SUPERIORE.DE

In 1984, Count Giuseppe Tasca d'Almerita wanted to celebrate his golden wedding anniversary with his wife Franca by creating a wine that told the family story and the history of the Tenuta at the same time. The uniqueness of the grape composition shows his romantic spirit: Inzolia and Sauvignon from the Tasca selection, the selection of a vineyard in Regaleali that dates back to the end of the First World War. The use of selected yeasts from the estate's own vineyards links this wine even more inextricably with the terroir from which it comes. Fresh in its youth, the wine is unexpectedly ageable and balances its tertiary aromas with the intensity of the fruit.

Keir Ansonica is the white answer to Keir Syrah, which is also aged in amphorae. A wine produced in small quantities of 2,000 bottles, which is neither clarified nor filtered and is an expression of both innovation and tradition.

Testamatta means something like "crazy in the head" and this name sums it up perfectly. When you know the mad obsession with which Bibi Graetz pursues viticulture on the island of Giglio, you no longer have to wonder about the terrificand highly personalised results that Bibi has been bottling for years. This was preceded by several years of experimentation, research and a lot of hard work until the best of the over 100-year-old Ansonica vines from the rocky Serrone vineyard were finally identified.

Testamatta means something like "crazy in the head" and this name sums it up perfectly. When you know the crazy obsession with which Bibi Graetz pursues viticulture on the island of Giglio, you no longer have to wonder about the terrificand highly personalised results that Bibi has been bottling for years. This was preceded by several years of experimentation, research and a lot of hard work until the best of the over 100-year-old Ansonica vines in the rocky Serrone vineyard were finally identified. harvest is carried out exclusively by hand and each grape is meticulously selected according to quality and ripeness, which then finds its way to the wine cellar on the island. After destemming and gentle pressing under dry ice, the grapes are left to macerate for 48 hours at a low temperature before being transferred unfiltered to 225-litre barriques for fermentation, where the wine then matures for a further 12 months.

Keir Ansonica is the white answer to Keir Syrah, which is also aged in amphorae. A wine produced in small quantities of 2,000 bottles, which is neither clarified nor filtered and is an expression of both innovation and tradition.

The small vineyard of Pietrabona on the island of Giglio, which is over 80 years old, yields an Ansonica of outstanding quality, and so Bibi Graetz decided to vinify the grapes separately in small batches. The vines stand on a bed of rocks and granite sand not 50 metres from the sea, and so a wine is produced that convinces with a subtle scent of ripe oranges, fine spiciness and minerality. SUPERIORE.DE

The small, 80-year-old vineyard of Pietrabona on the island of Giglio produces an Ansonica of outstanding quality, and so Bibi Graetz decided to vinify the grapes separately in small batches. The vines stand on a bed of rocks and granite sand less than 50 metres from the sea, resulting in a wine with a subtle aroma of ripe oranges, fine spice, flint and minerality.

Testamatta means something like "crazy in the head" and this name sums it up perfectly. When you know the mad obsession with which Bibi Graetz pursues viticulture on the island of Giglio, you no longer have to wonder about the terrificand highly personalised results that Bibi has been bottling for years. This was preceded by several years of experimentation, research and a lot of hard work until the best of the over 100-year-old Ansonica vines in the rocky Serrone vineyard were finally identified. harvest is carried out exclusively by hand and each grape is meticulously selected according to quality and ripeness, which then finds its way to the wine cellar on the island. After destemming and gentle pressing under dry ice, the grapes are left to macerate for 48 hours at a low temperature before being transferred unfiltered to 225-litre barriques for fermentation, where the wine then matures for a further 12 months.

The small, 80-year-old vineyard of Pietrabona on the island of Giglio produces an Ansonica of outstanding quality, and so Bibi Graetz decided to vinify the grapes separately in small batches. The vines stand on a bed of rocks and granite sand less than 50 metres from the sea, resulting in a wine with a subtle aroma of ripe oranges, fine spice, flint and minerality. SUPERIORE.DE