Our Ancellotta grape
The ancellotta is a grape with a high polyphenol content, so much so that even its pulp has an intense colour.
Despite the high presence of anthocyanins, it gives rise to a very delicate grape that suffers from the presence of oxygen, and for this reason insiders call it 'a very red white grape'.
The natural oenological predisposition of wine made from ancellotta grapes is to express red fruit and a taste tending towards neutrality, a characteristic that has made it a powerful ally of those who bottle it: Ancellotta is present in the most renowned Italian wines, but don't tell anyone!
This gives rise to, among others, Rossissimo, a wine that is used in low percentages to give colour to wines that lack the correct shade of red.
The Ancellotta vine is not widespread in Italy and finds its greatest expression in the province of Reggio Emilia and the province of Modena, although in Romagna as well as in the Marches and in limited areas around Arezzo it gives a nice diversification of products, however without significant volumes.
Characteristics of this vine are the low fertility of the buds and low productivity, when compared to vines such as Lambrusco.
The leaf has a morphology that makes it immediately recognisable.
Ancellotta is particularly susceptible to downy mildew attacks; the management of this adversity requires considerable attention, especially when using the organic cultivation method, which is why it is important to intervene promptly in order to prevent the disease and thus obtain an organoleptically superior product.