AncellottaThe secret weapon behind Italy's deepest, darkest reds!

Ancellotta is Italy's best-kept secret for winemakers seeking intense color and structure. This ancient grape variety hails from the Emilia-Romagna region, particularly around Reggio Emilia, where it has thrived for centuries. Its name likely derives from the Italian word for "maiden" or "young girl," though there's nothing delicate about this robust variety.

Traditionally used as a blending grape to add depth, color, and tannin to Lambrusco and other northern Italian wines, Ancellotta is increasingly being vinified as a single varietal. Its incredibly thick skins produce wines with almost ink-like color intensity—so deep that even a small percentage can dramatically transform a blend. Modern winemakers in regions beyond Emilia-Romagna, including Lombardy and even international territories, are now discovering its potential as a standalone star rather than just a supporting actor.

Ancellotta delivers a powerhouse sensory experience with its nearly opaque, inky purple-black color that's mesmerizing in the glass. The nose bursts with intense aromas of black cherry, blackberry, and dark plum, complemented by notes of violet, black pepper, and a hint of licorice. On the palate, expect bold flavors of concentrated dark fruits, blueberry compote, and subtle earthy undertones with firm, gripping tannins and bright acidity that provides excellent structure.

The mouthfeel is full-bodied and robust, with a velvety texture that coats the palate. This wine pairs beautifully with rich, hearty dishes like braised short ribs, wild boar ragu, aged Parmigiano-Reggiano, grilled portobello mushrooms, or traditional Emilian tortellini in brodo. Its bold character also stands up wonderfully to BBQ ribs and sharp, aged cheeses.