The grape variety Ancellotta

Ancellotta is an Italian red grape variety renowned for its deep color and ability to enhance blends, most notably in the production of Lambrusco wines. The aromatic profile of Ancellotta is distinctive, offering vibrant notes of ripe black cherries, blackberries, and plums, often complemented by subtle hints of violet and a gentle touch of spice. On the palate, Ancellotta delivers a rich, fruity character with moderate acidity and soft, polished tannins, resulting in wines that are smooth, approachable, and exceptionally harmonious.

This grape finds its primary home in the Emilia-Romagna region, particularly in the provinces surrounding Modena and Reggio Emilia, but it is also cultivated in parts of Lombardy and the broader Po Valley. Ancellotta is most commonly used in blends to intensify color and round out flavors but can also be found as a varietal wine. Typical styles range from refreshing, lightly sparkling (frizzante) Lambrusco to still reds with lively fruit expression.

Recommended food pairings include cured meats such as prosciutto and salami, aged Parmigiano-Reggiano cheese, pasta with rich ragù, and roast poultry or pork, where Ancellotta’s fruit-forward profile and balanced structure enhance both mild and savory dishes.