Ancellotta, pronunced “An tje lo’tta”, is a black grape from Italy. Due to its deep colour, it is most commonly used for blending, for example in Lambrusco wines in the Emilia-Romagna region in Italy.

When not blended, Ancellotta will provide aromas of ripe black fruits, plum and blueberry. Other particular characteristic is its high level of fruitiness, together with a rich presence of polyphenols – which has made the variety attractive to use also in other industries.

It is very rare to find Ancellotta as a varietal wine. If you do, it might come under the name Lancellotta, and it is most likely that the wine is from Emilia-Romagna.

The variety is instead mainly used for blending purposes with the task of bringing colour to wines from several DOCs in Emilia-Romagna, Forli-Cesena, Modena, Ravenna, and Rimini.

Ancellotta is furthermore an accepted variety in more than forty IGT:s from all over Italy, saying something about its popularity being used for blending purposes.

Food pairing
A dry, varietal Ancellotta is best served at 14°C/57°F16°C/61°F, and will pair well with beef, for example a steak.

Where is it grown?
The majority of Ancellotta vines are found in Italy (4.343 ha /10,731 ac), with a focus on the Emilia-Romagna region (3.581 ha/8,824 ac).

There are plantings in many other Italian regions as well, but most of those are very small. Ancelottas MPG rank is 35.

Outside Italy there are plantings in Argentina, in total 302 ha/746 ac. Interesting to note is that these can be found in twenty-three of the country’s twenty-eight regions, giving an idea of the size of area in each region.

In Brazil, Ancelotta occupies 99 ha/245 ac. There are also reports of small plantings in Croatia, Moldova, and Switzerland.

The origins are thought to be in the region Emilia-Romagna (east and north-east of Tuscany) in Italy.

The variety’s age is unclear. There is however, documentation of a variety named Ancellotta that dates back some five-hundred years. The documentation links it to a wine farmer and breeder named Lancellotti, who was active in Emilia-Romagna. The problem is that it is difficult to know for sure that the documentation refers to the variety we today call Ancellotta.