Ancellotta is a wine grape variety mainly grown in the
Emilia-Romagna region of Italy, but also in some other parts of
north Italy, and in south Switzerland. Synonyms include Ancelotta
di Massenzatico, Ancelotti, Balsamina Nera, Lancelotta, Rossissimo,
Uino and Uvino.
In Emilia Romagna it is used mainly as a secondary grape to make
Lambrusco wines more amabile (slightly sweet)—specifically the
Lambrusco Salamino di Santa Croce DOC (province of Modena), where
it may provide up to 10% of the blend, and the Lambrusco versions
of the Reggiano DOC (province of Reggio Emilia), where it may
account for up to 15%.
In the south-west of the region, in the provinces of Forlì-Cesena
and Ravenna, it is one of the varieties that may be blended with
Sangiovese to produce the red Colli di Faenza DOC. In the Province
of Rimini it is employed in the Colli di Rimini DOC wine.
To a lesser degree Ancellotta is cultivated in Piedmont (around
Vercelli), the Veneto, Friuli-Venezia Giulia and Tuscany.
Outside of
Italy, the grape is grown in southern Switzerland, in
the canton Ticino and district of Moesa of the canton of the
Grisons, where the grape is included in the list of recommended
varieties for the red Ticino DOC. |
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