Ancellotta red wine: a full-bodied delight from the Valais
Origin and significance of the Ancellotta grape
The Ancellotta grape originally comes from the Italian region of Emilia Romagna and is one of the oldest grape varieties in the country. Its name probably comes from the Lancellotti family, who were cultivating the grape variety as early as the 13th century. Today, it is a popular choice for full-bodied red wines that impress with their dark colour and intense fruit aromas. This versatile grape variety has also become established in Valais, where it reflects the special character of the Alpine wine region.
Winegrowing in Valais
Wine-making in Valais is a traditional industry that specialises in the production of high-quality wines. The region is known for its unique conditions, which make it possible to cultivate a wide variety of grape varieties. The steep slopes, mild climate and mineral-rich soils create ideal conditions for growing grapes that produce wines of exceptional quality.
One of the most famous grape varieties in Valais is the Ancellotta, known for its dark-coloured, fruity and low-acid red wines. This late-ripening grape is characterised by its deep red colour and its ability to add intensity and structure to other wines. In Valais, the Ancellotta grape is mainly used as a colouring grape for local Pinot blends, giving the wines a special depth and complexity.
The Ancellotta is also a parent variety of the Galotta and is mainly grown in Valais in Switzerland. Its robust characteristics and ability to adapt to Alpine conditions make it a valuable grape variety for the region.
Characteristics of Ancellotta red wine
Ancellotta red wine is characterised by its deep red colour and remarkable fruitiness. Typical aromas include ripe berries such as blackberry and blackcurrant, complemented by subtle notes of spice. The wine has a low acidity, which makes it soft and approachable. Thanks to its pronounced colour, the grape is often used as a dyer's grape in assemblages to give other red wines more intensity and structure.
Cultivation and characteristics of the Ancellotta grape
The Ancellotta grape thrives particularly well in warm, well-ventilated locations. It is quite resistant to drought but susceptible to botrytis and downy mildew. The bunches are pyramidal and medium-dense, with small, blue-black berries protected by a thick, waxy skin. The variety ripens late and requires careful management to reach its full potential.
Use of Ancellotta in Emilia Romagna
In Valais, the Ancellotta grape is used primarily to make intense, dark red wines. It is ideal for blending with other varieties, such as Pinot Noir, to achieve a perfect balance of fruit, colour and structure. Ancellotta is particularly suitable for blending due to its dark-coloured, fruity and low-acid wines, and has numerous applications in different regions. It is also used to produce grape juice, which impresses with its rich colour and fruitiness.
Taste experience: a wine for connoisseurs
Ancellotta red wine offers a rich bouquet characterised by dark fruits, spices and a hint of herbs. On the palate, it unfolds its full intensity with soft tannins and a long finish. Thanks to its harmonious structure, it goes extremely well with hearty dishes such as grilled meat, pasta with rich sauces or mature cheese. Similar to the high-quality red wine from the Fattoria Zerbina in Emilia-Romagna.
The role of Ancellotta in assemblages
In assemblages, the Ancellotta grape serves as an ideal link between different grape varieties. Its dark colour and intense aromas give the wines depth and complexity. It is particularly effective when blended with Sangiovese or Pinot Noir, contributing to the development of wines that delight both wine connoisseurs and occasional drinkers. An excellent example of this is the high-quality red wine from Emilia-Romagna by Fattoria Zerbina.
Ancellotta in the wine world
The grape variety is best known in Italy, where it is grown on around 4,700 hectares. The main growing areas are Emilia Romagna, Lombardy and Piedmont. Its use as a dyer's grape has also secured it a firm place in wine production in other countries. It is gaining increasing recognition in Valais, where it is perfectly suited to the region's mineral-rich soils and alpine climate.
Synonyms and distribution
The Ancellotta grape is also known by other names, including Ancelotta di Massenzatico, Uino and Rossissimo. These synonyms reflect the regional diversity of the grape, which, despite its limited distribution, is an integral part of the wine world.
A wine with a future
Ancellotta red wine has great potential to make a name for itself outside Italy and Switzerland. Its versatility and the possibility of using it both as a single variety and in blends make it a valuable addition to modern wine production. With its intense colour, harmonious structure and rich aromas, it is an asset to any wine list.