The grape variety Ancellotta

Ancellotta is a lesser-known yet intriguing red grape variety primarily cultivated in northern Italy, with notable presence in Emilia-Romagna, Lombardy, and to a lesser extent, in Switzerland. Distinguished by its deep, intense ruby hue, Ancellotta imparts wines with a pronounced aromatic profile featuring ripe black cherries, plums, and blackberry jam, complemented by hints of violets, dried herbs, and subtle spice. On the palate, it offers vibrant fruitiness, moderate acidity, and a rounded, soft tannic structure, lending itself well to both varietal and blended wines.

Most commonly, Ancellotta is employed as a blending grape, particularly in Lambrusco wines, where it enhances colour and aromatic depth, but varietal versions are increasingly being explored. Styles range from dry to off-dry and gently sparkling, often marked by expressive fruit and approachable texture.

Pairings are versatile: Ancellotta wines harmonise beautifully with rich charcuterie, mature hard cheeses, and hearty pasta dishes laden with ragù. The grape’s lush fruit and supple mouthfeel also complement roasted meats and game, while its acidity provides a refreshing counterpoint to dishes with tomato-based sauces. This adaptability makes Ancellotta an appealing choice for a range of culinary occasions.