Ancellotta

Ancellotta is a red wine grape variety that is predominantly grown in the Emilia-Romagna region of Italy. It is known for its deep color and is often used in blends to enhance the color of the wine.

History

The origins of Ancellotta are not well documented, but it is believed to have been cultivated in the Emilia-Romagna region for centuries. The grape is named after the Ancellotti family, who were prominent vineyard owners in the region during the 19th century.

Viticulture

Ancellotta is a late-ripening grape that requires a long growing season to fully develop its flavors. It is highly resistant to most vine diseases, making it a reliable choice for growers. The grape is known for its high yield and is often used in blends due to its deep color and high sugar content.

Wine production

Ancellotta is used in the production of both varietal wines and blends. It is often blended with other grape varieties to enhance the color and add depth to the flavor profile. In addition to its use in still wines, Ancellotta is also used in the production of Lambrusco, a sparkling red wine from the Emilia-Romagna region.

Wine characteristics

Wines made from Ancellotta are known for their deep, almost black color. They often have a high alcohol content due to the grape's high sugar levels. The flavor profile typically includes notes of blackberry, cherry, and plum, with a hint of spice.

See also

• List of Italian grape varieties
• Emilia-Romagna wine
• Lambrusco