Red
Ancellotta
An Emilian red grown for colour more than anything else, giving deep, almost black juice with low tannin and low acid. It is blended in small quantities into Lambrusco and other reds to darken them, and it is rarely bottled alone.
Worth knowing
Its skins are so rich in pigment that it is used to make rectified concentrated grape must and colouring concentrates for wine and for food, as well as to deepen the colour of light Lambrusco. It is also planted outside Italy, notably in Brazil.
Where it is allowed3 appellations