Ancellotta is a red grape of Emilia-Romagna, grown mainly in the provinces of Reggio Emilia and Modena. It gives very dark, soft and fruity wine, and is used above all to add colour and body to Lambrusco blends.
The grape is also spelled Lancellotta. The name is often linked to the Lancellotti family, but the origin is not certain. Ancellotta has been grown in the Reggio Emilia plain for a long time. Its main quality is colour: the skins are so rich in pigment that even a small share deepens the colour of a pale Lambrusco. Because of this it is widely planted in Emilia, even though few wine drinkers know its name. Today some producers also bottle it on its own, as a still or sparkling red.
On its own Ancellotta makes round, smooth reds that are best young. It is less acidic than most Lambrusco grapes, so in a blend it softens their sharp edges as well as adding colour. Sparkling versions are usually dry or slightly sweet (amabile).
Ancellotta is easiest to taste in a Lambrusco Reggiano, where it gives the dark colour. To try it on its own, look for a varietal Emilia IGT Ancellotta. Producers worth knowing include Medici Ermete, Albinea Canali, Ferretti, Fangareggi, Casalpriore and Martino Bugno.
Ancellotta is a partner of Lambrusco, including Lambrusco Grasparossa and Lambrusco Salamino, and grows near Malbo Gentile. Read our best Lambrusco wines, the best Emilia-Romagna wines, or browse the grape varieties index.