Ancellotta, native Italian red wine grape variety grown mainly the in flatlands of the Emilia Romagna region of north-central Italy, mainly around Reggio Emilia and to a lesser extent, Modena. Its main role is as a blending component (concentrated musts or bulk wines) in red wines lacking the requisite depth of colour.
The vine | Medium-sized, pyramidal-conical bunches and very large, round, dark berries; the latter often show asynchronous ripening and need plenty of sunlight. It is a fragile variety; it is very sensitive to peronospora (downy mildew), oidium (powdery mildew), and grey rot.
IGT wines | Ancellotta is permitted in a plethora of IGT blends.
Wine style | Deep ruby purple. Black fruit flavours (black berry, black cherry).
See Ian D’Agata, Native Wine Grapes of Italy (University of California Press, 2014).
Italian Wine Unplugged (Positive Press, 2017), p.155.